Scald milk, cool to 105° to 115°.
Combine cornmeal and 1 cup boiling water in a large mixing bowl; let stand 10 minutes.
Dissolve yeast in 1/2 cup warm water in medium mixing bowl; let stand 5 minutes.
Add scalded milk, butter, sugar, egg yolks, and salt to yeast mixture; blend well.
Gradually add to cornmeal, stirring well.
Gradually stir in enough flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Shape into 2 1/2-inch balls, place on greased baking sheets or in greased muffin pans.
Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 400° for 18 to 20 minutes or until golden brown.