4 to 4 1/2 c. all-purpose flour
2 pkg. instant blend dry yeast
3 tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 1/4 c. buttermilk or 1 1/4 c. regular milk and 1 1/2 tsp. vinegar to sour
1/2 c. water
1/2 c. shortening

Preheat oven to 400 degrees. In large bowl, combine 1 1/2 cups flour, yeast, sugar, salt and soda. Mix well.

In saucepan, heat buttermilk, water and shortening until warm. Shortening does not need to melt. Add to flour mixture. Blend with mixer at low speed until moistened; beat 3 minutes at medium speed. by hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 20 minutes. Punch down dough. Divide dough into 24 pieces. Form into balls. Place on greased cookie sheet or 15x10 inch pan. Cover; let rise in warm place until almost doubled, about 20 minutes.

Bake at 400 degrees for 15 to 20 minutes until browned. Remove from pan; brush with butter. Cool on racks. Makes 2 dozen rolls.