Preheat oven to 375 degrees.
Combine milk and cornmeal in a large glass bowl. Microwave on high for one minute, stir well, microwave another minute, stir, and continue until cornmeal is mushy and milk is absorbed.
Remove from microwave oven, add butter and cool to warm stirring occasionally. Add sugar, salt, eggs, and water.
In a separate bowl add yeast to cups of the flour and stir well; add to cornmeal mixture. Beat for 200 strokes. Add more flour, a cup at a time, and stir in until mixture forms a soft dough. Let rest a few minutes, then knead for 10 minutes.
Let rise in greased bowl, covered, until doubled.
Cut into circles with a 13-ounce coffee can or large glass; rework trimmings, roll and cut again, continuing until all the bread is in circles.
Let rise, covered, on greased sheet pans until light.
Bake for 10 – 12 minutes until golden brown.
Cool on a wire rack.