2 c. milk
1/2 c. vegetable shortening
1/2 c. sugar
1 pkg. dry yeast
1/4 c. warm water (110 degrees)
4 1/2-5 c. all-purpose flour, sifted before measuring
1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
4 tbsp. butter, melted

Scald milk; add sugar and shortening to melt. Cool to lukewarm. Dissolve yeast in warm water, add to milk mixture. Add 2 1/2 to 3 cups of flour, until dough has the consistency of waffle batter. Cover and let rise 1 hour. Stir in baking soda, salt, baking powder and 1-2 cups more flour to make a soft sticky dough.

You can make dough into rolls right away or store in refrigerator overnight. To make rolls, roll dough out on floured surface to 1/4 inch thick. Cut into 2 inch circles and brush with melted butter. Fold circles in half, press edges together, place on greased baking sheet and brush with melted butter again. Let rise about an hour. Bake in upper half of 375 degree oven for 10 minutes or until lightly browned. These freeze well. Yield 50-60 rolls.