1 1/2 c. buttermilk
1 or 2 cakes yeast
1/4 c. sugar
1 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening
Approximately 4 1/2 c. flour

Melt shortening in small pan, add buttermilk and if necessary heat slightly until mixture is lukewarm. Add sugar, salt and soda. Pour into mixing bowl, add crumbled yeast. Let stand 5 minutes. Beat well. Add 2 cups flour, beat until smooth. Add enough flour to make a soft dough. Knead on a well-floured board until smooth. Put in a greased bowl, cover and let rise until double in bulk. Roll out on a greased board and cut in desired shapes. Let rise until double in bulk. Place on greased cookie sheets. Bake at 375 degrees for 18-22 minutes.

2-4 well-beaten egg yolks may be added to buttermilk, if desired.

These rolls took many blue ribbons at County Fairs.