1.Cook cornmeal, sugar, salt, shortening & milk in medium saucepan till thick (like cooked cereal). Cook to lukewarm.
2.Add yeast which has been dissolved in lukewarm water, then eggs. Beat thoroughly.
3.Add flour to form soft dough.
4.Knead well on lightly floured surface.
5.Place in bowl; cover; let rise. Punch down.
6.Roll out to 1" thickness; cut out with 2-1/2" biscuit cutter.
7.Brush with melted butter; dust with cornmeal.
8.Place on greased cookie sheet; cover. Let rise.
9.Bake at 375 for 15 minutes. Yields 18 rolls
