Temperature: 325 F. Griddle 350 F. Oven

1. Sprinkle Yeast Over Water. Do Not Use Temperatures Above 110 F Mix Well. Let Stan 5 Minutes, Add Sugar, Stir Until Dissolved. Let Stand 10 Minutes, Then Stir Again. Set Aside For Use In Step 3.

2. Place Sugar, Salt, And Shortening In Mixer Bowl. Add Water; Stir Until Shortening Is Melted.

3. Sift Together Flour And Milk; Add To Sugar And Shortening Mixture. Beat At Medium Speed Until Smooth. Add Yeast Solution.

4. Add 1/2 Of The Flour Mixture; Mix Well. Add Eggs, Two At A Time, Beating Well After Each Addition. Add Remaining Flour, Beat To Form A Smooth Dough.

5. Ferment: Set In A Warm Place (80 F) 1 1/2 To 2 Hours Or Until Double In Bulk.

6. Punch: Let Stand 1 Hour.

7. Make Up: Divide Dough Into 5 Balls. Let Rest 10 Minutes.

Roll Dough To 1/2 Inch Thickness. Cut Into 20 - 4" Circles.

8. Place Cut Circles About 1 Inch Apart On Pans Which Have Been Sprinkled Lightly With Cornmeal (About 1/2 Cup Per Pan).

9. Proof: At 80 F For 45 Minutes Or Until Double In Size.

10. Bake: Brown Muffins On Lightly Greased Griddle 5 Minutes Per Side. Place Browned Muffins On Sheet Pans; Bake 15 To 20 Minutes.

11. To Serve, Split Muffins And Toast. Serve Immediately.