Mom's Cornmeal Rolls

1/2 cup sugar
2 teaspoons salt
2 cups milk
1/2 cup margarine
1 pkg. yeast -- (I use another 1/2 pkg. yeast)
1/4 cup warm water
2 large eggs -- beaten
4 cups flour -- (4 to 4 1/2)

Cook cornmeal, sugar, salt, margarine, and milk until thick. Cool to lukewarm. Soften yeast in warm water. Mix in with cooled cornmeal mixture. Add beaten eggs and mix well. Add flour to form soft dough. Knead 8-10 minutes on floured board. Place in greased bowl and let raise until double in size, punch down. Shape into Parker house style rolls and place on greased cookie sheet. Let raise again. Bake at 375 for 12-15 minutes. Brush with melted margarine.



NOTES : These are wonderful, very light and you can't tell there is cornmeal in them. My mom shaped the rolls into a ball and then slightly flattened the ball and folded in half. Wonderful, wonderful recipe.