Cornmeal Buns

by Barb Hagen

Cook to thick mush and remove from heat:

2 cups milk

1/2 cup cornmeal

Add:

1/2 cup butter

1/2 cup sugar

1 tsp. salt

Let Cool

Add:

3 beaten eggs

3 cups flour

2 pkgs. yeast - dissolved in 1/2 cup water

Let stand 20 minutes until bubbly.

Add more flour (3 to 3-1/2 cups) until you have a soft mix.

Knead, let rise (about an hour), punch down. Let rise (another 45-60 min).

Divide dough and form into buns. Rise (45-60 min).

Bake:

For 2 dozen hamburger buns - Bake 12 minutes at 400 degrees.

For 3 dozen dinner rolls - Bake 20 minutes at 350 degrees.