Cornmeal Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1 1/2 c. lukewarm milk, scalded, then cooled
1 c. cornmeal
1/2 c. sugar
1/2 c. butter or margarine, softened
2 eggs, slightly beaten
2 tsp. salt
5 3/4 to 6 1/4 c. all-purpose flour
butter or margarine, melted

Preparation

Dissolve yeast in warm water.
Stir in milk, cornmeal, sugar, 1/2 cup butter, eggs, salt and 2 cups flour.
Beat until smooth. Stir in enough flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
(Dough is ready if indentation remains when touched.)