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1 c. cornmeal
1 1/2 boiling water
1/2 c. milk
1/2 c. butter or margarine
4 1/2 to 5 c. all-purpose
1/4 c. sugar
2 tsp. salt
2 pkg. active dry yeast
1 egg

Grease 24 muffin cups. In large bowl, combine cornmeal
and water; mix well. Add milk and margarine; stir until
margarine is softened. Lightly spoon flour into measuring cup;
level off, add 2 cups flour, sugar, salt, yeast and egg. Blend
at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 to 2 1/2 cup flour to form a stiff dough.
On floured surface, knead until dough is smooth and no longer
sticky. Place dough in greased bowl; cover loosely with
plastic wrap and cloth towel. Let rise in warm place until
light and doubled in size about 45 minutes.
Punch down dough. Divide into 24 equal pieces and shape
into balls. Place in prepared pan, cover; let rise in warm
place until double in size, about 30 minutes. Heat oven to
400 degrees. Bake for 15 to 18 minutes or until golden brown.
Immediately remove from pan; cool 45 minutes.

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