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1/3 c. cornmeal
1 tsp. salt
1/2 c. shortening
1/2 c. sugar
2 c. milk
3 pkg. instant yeast
1/4 c. warm water
2 eggs, beaten
4 c. flour
small amount margarine

Cook cornmeal, salt, shortening, sugar and milk until
thick; then cool. Mix yeast with warm water until yeast is
dissolved. Mix cornmeal mixture, yeast with eggs and flour.
Let rise twice. After first rising, punch down. Let rise
again. Work by kneading. Shape into rolls by working each
roll and flatten into palm. Spread margarine on half of circle
and fold over. Place on cookie sheet, let rise, then bake at
350 degrees for 15 minutes or until brown.

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