Cornmeal Rolls - cooking recipe

Ingredients

1/3 c. cornmeal (stone ground preferred)
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water
2 beaten eggs
4 c. flour or more
melted butter
cornmeal

Preparation

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick (like cooked cereal).
Cool to lukewarm.
Add yeast, which has been dissolved in lukewarm water, then eggs. Beat thoroughly.
Add flour to form soft dough.
Knead well on lightly floured surface.
Place in bowl; cover and let rise. Punch down.
Roll out to 1-inch thickness.
Cut with 2 1/2-inch biscuit cutter.