Pour milk over shortening, sugar, and salt. Add water to cool to lukewarm. Stir in two cups of sifted flour. Add eggs and yeast. Beat for two minutes, (rotary beater). Add cornmeal. Add enough flour to make soft dough. Let rise once, then shape into individual rolls. Let rise again, then bake at 350-375 degrees for 20-25 minutes. Makes about 12 to 18 rolls.
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