Ingredients

• 1 cup yellow cornmeal
• 1/3 cup Crisco Shortening
• 1/2 cup molasses
• 2 teaspoons salt
• 2 cups boiling water
• 1 package actibe dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 5 - 6 cups all purpose flour

Directions

Combine cornmeal, Crisco, molasses and salt in large bowl.  Stir in boiling water.  Let cool to likewar,.  Sprinkle yeast over warm water.   Let stand until softened. 

Add 1 cup flour to cornmeal mixture.  Beat until very smooth.  Add softened yeast.  Stir.  Add half of remaining flour.  Beat until very smooth.  Mix in remaining flour.  Stir in 1 cup flour.  Add softened yeast.  Mix well.  Stir in enough remaining flour to make soft dough.

Turn dough onto lightly floured surface.  Cover.  Let rest 10 minutes.  Knead dough until smooth and elastic.

Place dough in greased deep bowl.  Turn to bring greased surface to top.  Cover tightly , refrigerate.  Dough can be refrigerated for 1 to 3 days.  Shape dough into rolls 2 hours before baking.  Cover.  Let rise until doubled. 

Heat oven to 425 degrees.  Bake for 15 minutes or until golden brown.  Brush with melted butter flavor Crisco if desired.

3 dozeb rolls