Cornmeal Rolls
1/3-cup cornmeal
½ cup sugar
2 teaspoons salt
½ cup shortening
2 cups milk
1 package active dry yeast
¼ cup warn water (110-115 degrees)
2 eggs, beaten
4 cups flour or more as needed
Melted butter
Cornmeal
Cook cornmeal, sugar, salt, shortening and milk in medium saucepan 
until thick (like cooked cereal). Add yeast, which has been dissolved in 
lukewarm water, then eggs. Beef thoroughly. Add flour to form soft dough. 
Knead well on floured surface. Place in well-greased bowl; cover and let rise
 until doubled in size. Punch down. Roll out to 1-inch thickness; cut with 
2 1/2 –inch biscuit cutter. Brush with melted butter; dust with cornmeal. 
Place on well-greased cookie sheet; cover and let rise. Bake at 375 degrees
 for 15 minutes. Yield: 18 large rolls.