Cornmeal Rolls - cooking recipe

Ingredients

1/3 c. cornmeal (stoneground is best)
1/2 c. sugar
2 tsp. salt (I use less)
1/2 c. shortening
2 c. milk
1 pkg. active dry yeast
1/4 c. warm water (110~ to 115~)
2 beaten eggs
4 c. flour or more as needed
melted butter and extra cornmeal (optional)

Preparation

Cook cornmeal, sugar, salt, shortening and milk in medium saucepan until thick.
Cool to lukewarm.
Add yeast, which has been dissolved in lukewarm water, then eggs.
Beat thoroughly. Add flour to form a soft dough.
Knead well; cover and let rise. Punch down.
Roll out to 1-inch thickness; cut with biscuit cutter or glass.
Brush with melted butter; dust with cornmeal (optional).
Place on cookie sheet; let rise, covered.
Bake at 375\u00b0 for 15 minutes.
Yields 18 rolls.