Corn Meal Rolls

Yummy Cinnamon Rolls from my Mom, Ruth Florine Jefson Anderson

Combine in a medium saucepan and boil to a mush-stir constantly to avoid scorching:
½ C yellow cornmeal
2 C. milk
Add, stir and set aside to cool:
½ C sugar
1 stick butter (½ C)
3 tsp salt
In a large bowl, dissolve:
2 pkgs yeast
½ C warm water
Add and stir well:
3 beaten eggs
Mush mixture (can be lukewarm)
2 C flour
Let sit ½ hour, and then add:
About 3½ C flour
Frosting:
2 T butter, melted
Milk-add increments of ½ tsp. at a time alternating with powdered sugar to obtain desired consistency and amount. Store frosting in a tight container.

Knead until elastic; place in a large greased bowl, cover and let rise away from drafts until double. Punch down and let rise again.
Divide dough in half. Working with one section at a time, roll dough with a rolling pin into a 10” by 12” rectangle. Sprinkle with white sugar and cinnamon. Roll starting from the long side. Pinch the ends and the last side together. Turn the roll so the seam is down. Cut each roll into twelve even pieces.
Place rolls on a greased baking sheet or a baking sheet using parchment paper. Cover, let rise to double. Bake in preheated 400 degree oven 10-15 minutes or until golden brown. Remove from oven. Frost and enjoy. Extras may be wrapped individually in and stored in the freezer.

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