1/3 c. yellow corn meal
½ c. sugar
2 c. milk
1 T. yeast, dissolved in a ¼ c. warm water
1 t. salt
½ c. butter
4 c. flour
Combine corn meal, sugar, salt, butter and milk in a heavy saucepan and cook stirring constantly until thick, like a pudding. Cool to lukewarm. Add eggs and dissolved yeast. Let stand until bubbly. Stir in about 4 c flour. Let rise until double in bulk. Punch down. Let stand until double again. Begin to form rolls. Place in greased pan with sides touching. Bake in a 350 degree preheated oven for 10 minutes or until golden brown. Yield: 2 ½ dozen.
I found it quicker to roll out on your pan and then take a pizza cutter, cut in and then bake. You can also freeze in last stage. Form them, pat in pan and freeze right away. When ready for them, take out and let rise then bake.