Ingredients
1 pkg. hot roll mix
2 tbsp. sugar
1 egg
2 tbsp. yellow corn meal
butter or margarine

Directions
Sprinkle the yeast from the hot roll mix into 3/4 cup of very warm water in a large bowl along with 1 teaspoon of the sugar. Stir until the yeast dissolves, then let stand for 10 minutes until bubbly. Beat in the egg and the remaining sugar. Stir in the hot roll mix. Cover and place in a warm spot until double in size, about 30 to 45 minutes.

Turn the dough out onto a lightly floured surface and knead until smooth. Roll the dough out into a circle 1/2-inch thick and cut with a 3-inch cookie cutter. Sprinkle a large baking sheet with 1 tablespoon of the cornmeal and place the muffins 3 inches apart. Sprinkle the tops with the remaining cornmeal and cover with a clean towel. Let rise until double, another 30 minutes.

Heat a griddle or heavy skillet until hot and add a little butter or margarine to grease the surface. Cook 4 muffins at a time, about 8 to 10 minutes on each side until golden brown. If the griddle gets too hot, lower the temperature.

Serve split and buttered right away or wait a day and serve toasted. Makes 10 3-inch muffins.