2 cakes compressed yeast OR
2 env. active dry yeast
1/4 c. warm water
1 1/2 c. buttermilk, heated to lukewarm
1/4 c. sugar
1/2 c. melted shortening
1 tsp. salt
4 1/2 c. enriched all-purpose flour
1/2 tsp. baking soda

(85 degrees for cakes, 110 degrees for dry yeast)

Dissolve yeast in warm water. Combine lukewarm buttermilk, sugar, melted shortening, and salt. Sift soda and flour into a large bowl. Mix yeast with buttermilk and add to flour mixture. Mix well; let stand 10 minutes.

Roll out and cut into desired shapes. Melt some butter in bottom of 9 x 12 x 2 baking pan. Place rolls in pan, turning each over to butter top. Let stand 30 minutes. Bake at 425 degrees for 10-12 minutes. (I bake mine at 375 degrees for about 20 minutes or until brown.)