2 lb. sugar
4 lb. shortening
1 pkg. yeast
1/2 c. warm water
1 1/2 c. buttermilk
4-6 c. bread flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Cream sugar and shortening. Dissolve yeast in water, finish filling with buttermilk, set aside. Sift 4 cups flour with dry ingredients. Mix flour mixture with sugar and shortening alternately with buttermilk mixture, beginning and ending with flour mixture. Makes soft, sticky dough; you can add more flour, if needed.

Refrigerate in covered bowl. Chill thoroughly before using. Keeps several days in refrigerator. Rises in about 1 hour.

When ready to make rolls, knead dough and pinch off for each roll. Do not over knead the dough, the rolls will be softer. Bake 15-20 minutes at 400 degrees.