6 c. all-purpose flour
1 1/2 tsp. salt
1/4 c. sugar
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. shortening or cold bacon grease
1 1/2 to 2 env. of yeast dissolved in 1/2 c. lukewarm water
1 3/4 c. buttermilk

Sift dry ingredients. Add shortening and work dough with fingers or pastry blender (as you would pie crust). Add yeast that has been dissolved in water and buttermilk to flour mixture. Knead with hands just to thoroughly mix dough. Can use right away or put in large bowl and cover tightly (so it won't dry out) and keep in refrigerator until ready to use. It handles easier chilled. Dough will keep a week or so if stored properly. Can also freeze for a month or so.

ROLLS:

Butter pans, put handful of flour in shallow bowl. Take handful of dough, roll in flour and pinch off desired size rolls and put in pan. Let rise until double in size then bake at 350 degrees until golden brown.

LOAVES:

Roll out and shape in 2 loaf pans that have been buttered. Bake at 350 degrees AFTER they have set and risen to double in size (40 to 50 minutes).