Soften yeast in lukewarm water. Set aside. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts. Add cold water; cool to lukewarm. Stir in eggs and 2 cups of the flour. Add softened yeast and cornmeal. Beat until smooth and well mixed. Stir in enough additional flour to make soft dough. Turn out on lightly floured board or canvas; knead until satiny, about 10 minutes. Round dough into ball. Place in greased bowl and brush lightly with melted shortening. Refrigerate overnight. Remove dough from refrigerator three hours before baking. Shape into rolls. Place on greased cookie sheet. Brush with melted shortening. Cover and let rise. Bake for 15 to 20 minutes, or until nicely browned.
