Grandma Kremer's Rolls aka "Cornmeal Dinner Rolls""

-Cook cornmeal until thickened by putting over the stove top & bringing to a boil. Next, add salt & shortening then cool until lukewarm.

-Add yeast, which has been dissolved in warm water

-Add eggs & beat thoroughly

-Add flour to form soft dough

-Knead well on lightly floured surface (the longer you work the dough, the better). When it’s getting elastic & does not stick to your fingers, it is worked. *Note: Grandma will sometimes skip working the dough & instead use a bread maker (much easier/faster than working dough by hand) with her own bread dough recipe. If you do this, you’ll still need to follow the below directions.

-Place dough in a bowl & cover, letting it rise. *Note: Put bowl in a warm place (like your microwave since it’s in a compact space) & put a towel over bowl.

-After dough rises, punch it down (pop/punch it to de-flat the dough) & let it rest 15 minutes. Grandma describes this process as “sticking a pin in the balloon.”

-Roll dough into 1 inch thickness & brush with butter or water.

-Dough is now ready to shape into the round buns or the “butter horn” shape that Grandma always brought to get together.

-To shape a butter horn: (1) Cut the dough so you get a triangle (2) Starting at the wide end, roll so you end up with a knob coming around the top (3) Then Grandma beats an egg white & brushes/glazes it on the dough. (4) Add sesame seeds after you brush the bread or leave some plain.