4 1/4 to 5 c. flour
1/3 c. sugar
2 tsp. salt
1/2 tsp. baking soda
2 pkg. yeast
1 1/2 c. buttermilk or sour milk
1/2 c. butter
2 tbsp. melted butter

In a large bowl, combine 2 cups flour, sugar, salt, soda and yeast. In saucepan, heat buttermilk and butter until warm; butter does not need to melt. Add to flour mixture and blend at lowest speed until moistened. Beat for 2 minutes at medium speed. By hand, stir in remaining flour to make a stiff dough. Cover and let rise in warm place until light and doubled.

Punch down dough. Roll out on a floured board to a 15-inch square. Brush with melted butter and cut into strips 1 1/2 inch wide. Stack 5 strips together and cut into stacks 1 1/2 inch long. Place cut side down in greased muffin tins. Cover and let rise until doubled. Bake at 400 degrees for 15-20 minutes or until golden brown. Serve warm. Makes about 20 rolls.