- 1 cup milk
- 1/2 cup shortening or margarine
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 tablespoon yeast
- 1 cup shredded cheddar cheese
- 1 tablespoon sugar
- 3 eggs, beaten
- 3 2/3 cups flour
- 3/4 cup yellow cornmeal
Warm shortening in ½ cup milk. Add rest of milk, cool. Dissolve yeast in 2 tablespoons warm water with 1 tablespoon sugar. Add to milk, sugar, and salt. Add beaten eggs. Add part of flour and cornmeal. Mix smooth. Add remaining flour and cheese. This is a soft dough. Refrigerate overnight. Divide dough into 3 equal parts, roll each part into a 12″ circle. Brush with melted margarine. Cut into 12 wedges. Roll from large end toward point. Brush with margarine. Let rise until double, light. Bake 350 degrees, 12-17 minutes. Don’t let get too brown.