These buns are a nice accompaniment to the heavier soups of fall and winter. They are easy to make and they freeze well, so there's no reason to be put off by the quantity of buns the recipe produces. The recipe comes from the test kitchen of Better Homes and Gardens magazine and I've used it for years. I like the buns well enough to share the recipe with you. While they are made with yeast, the buns qualify as a batter bread because the dough used to form them is beaten rather than kneaded. I think those of you try this recipe will be pleased with the results. The buns are moist and delicious and perfect to serve with a bowl of steaming tomato soup. I hope you'll give the recipe a try. Here's how the buns are made.

Cheese and Cornmeal Batter Buns

Ingredients:

3-1/2 cups all-purpose flour

1 package active dry yeast

1-3/4 cups milk

1/4 cup sugar

2 tablespoons shortening

1-1/4 teaspoons salt

1 beaten egg

4 ounces sliced sharp American cheese, chopped

1/2 cup cornmeal

Directions:

1) Combine 2 cups of flour and yeast in a large mixing bowl; set aside. In a medium saucepan heat and stir milk, sugar, shortening, and salt just until warm (120 degree F to 130 degree F) and shortening is almost melted. Add milk mixture to flour mixture; add egg.

2) Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, cornmeal, and remaining flour. Spoon batter into a lightly greased bowl. Cover and let rise in a warm place until double in size (50 to 60 minutes).

3) Generously grease twenty-four 2-1/2-inch nonstick muffin cups. Stir dough down. Spoon into prepared muffin cups, filling each about 3/4 full. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

4) Bake in a 375 degree F oven for 15 to 20 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Remove from muffin cups. Serve warm or cool rolls on wire racks. Makes 24 rolls.

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