cups milk1 cup yellow cornmeal
cup granulated sugar
teaspoon salt1 envelope dry yeast
cup lukewarm water
4½ to 5
cups all-purpose flour2 large eggs, beaten
1Melt shortening in top of a double boiler set over high heat. Add the milk, cornmeal, granulated sugar and salt and mix well. Bring to a boil. Boil, stirring continually, for 10 minutes. Cool the mixture to lukewarm. .2Dissolve yeast in lukewarm water in a small bowl. Combine shortening mixture, yeast mixture, 11/2 cups flour and eggs in a large bowl. Stir in enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic. .3Transfer dough to a greased bowl; turn to coat surface. Cover and let rise in a warm place until double in size, about 21/2 hours. .4Lightly grease two 13 × 9-inch baking pans. Shape the dough into 24 balls. Arrange 1/2 inch apart in the baking pans. Cover and let rise in a warm place until double in size, about 2 hours. .5Preheat oven to 375ºF. Bake rolls until golden, about 15 to 20 minutes.