Corn Meal Batter Rolls

Directions

1. 1
   In large bowl, combine 3/4 cup flour. corn meal, yeast and baking powder.
2. 2
   Stir together milk, shortening, sugar and salt until shortening almost melts.
3. 3
   Add to dry ingredients.
4. 4
   Add egg. Beat on low 1/2 minute.
5. 5
   Beat 3 minutes on high.
6. 6
   At low beat in remaining flour 2 minutes.
7. 7
   Cover and refrigerate several hours or overnight.
8. 8
   About 1 1/2 hours before serving, time out of refrigerator.
9. 9
   Stir down.
10. 10
    Let rest 10 minutes.
11. 11
    Drop batter into greased muffin pans.
12. 12
    Fill half full.
13. 13
    Cover and let rise 1 hour. Bake at 325° for 20 to 25 minutes.
14. 14
    Makes 12 rolls.