Cornmeal Rolls
1 C. scalded milk
1/2 C. shortening
1/2 C. sugar
1 T. salt
1 C. cold water
5-1/2 to 6 C. flour
2 eggs
1 small package yeast
1-1/4 C. cornmeal
Pour milk over shortening, sugar, and salt. Add water to cool to
lukewarm. Stir in two cups of sifted flour. Add eggs and yeast. Beat
for two minutes, (rotary beater). Add cornmeal. Add enough flour to
make soft dough. Let rise once, then shape into individual rolls. Let
rise again, then bake at 350-375 degrees for 20-25 minutes. Makes
about 12 to 18 rolls.