Categories: Rice/grains 
      Yield: 12 servings 
  
      1 pk Regular or quick-acting           1/4 c  Shortening 
           -Active dry yeast                   2 tb Sugar 
    1/4 c  Warm water (105  to 115             1 tb Baking powder 
           -Degrees)                         3/4 ts Salt 
  2 1/2 c  All-purpose* or                   1/4 ts Ground cumin 
           -Unbleached flour                 1/8 ts Ground allspice 
    1/2 c  Cornmeal                          1/8 ts Ground red pepper-cayenne 
      1 c  Buttermilk                      
  
  *if using self-rising flour omit Baking powder and salt. 
   
  Dissolve yeast in warm water in large bowl. Stir in 1-1/2 cups of the 
  flour, the cornmeal, buttermilk, shortening, sugar, baking powder, salt, 
  cumin, allspice and red pepper until smooth. Stir in remaining flour until 
  dough forms. Turn dough onto floured surface. Knead gently about 1 minute 
  or until smooth. Cover and let rise 10 minutes.Grease cookie sheet. Divide 
  dough into 12  equal parts. Shape each part into ball and place 1 inch 
  apart on greased cookie sheet. Let rise in warm place 30  minutes.Heat oven 
  to 350 degrees. Cut an X shape about 1/2 inch deep in top of each. Bake 15 
  to 20 minutes or until golden brown. 1 DOZEN ROLLS; 150 CALORIES PER ROLL.