Sour Cream Rolls

Sour Cream Rolls
Mrs. Henry Workman

1 cake or 1 package yeast
1/4 cup lukewarm water
1 pint dairy sour cream
1/4 cup sugar
2 teaspoon salt
3 1/2 to 4 cups flour
1 cup cornmeal

Soften yeast in lukewarm water. Combine sour cream , sugar and salt. Beat 1 cup flour, softened yeast and cornmeal. Stir in enough additional flour to make a soft dough. Turn out on lightly floured boar. Knead until satiny, about 10 minutes. Round dough into ball. Place in greased bowl. Brush lightly with melted shortening. Cover. Let rise in warm place until double in bulk, about 2 hours. Punch down dough. Turn out on lightly floured board. Cover and let stand 10 minutes. Shape into desired shapes. Place in greased muffin tin. Brush with melted shortening. Cover and let rise in warm place until double in bulk, about 45 minutes. Bake 20 minutes at 375 degrees. Remove and brush lightly with butter.