2 cakes compressed yeast or 2 env. active dry yeast
1/4 c. warm water (85 degrees for compressed yeast, 110 for dry yeast)
1 1/2 c. buttermilk, heated to lukewarm
1/4 c. sugar
1/2 c. melted shortening or oil
1 tsp. salt
4 1/2 c. enriched all purpose flour
1/2 tsp. baking soda

Dissolve yeast in warm water, combine buttermilk, sugar, melted shortening and salt. Sift flour and soda into a large bowl, mix yeast with buttermilk, add to flour mixture; mix well. Let stand 10 minutes. Roll out and cut in shapes. Melt some butter in bottom of baking pan. Place rolls in pan, turning over to butter top. Let stand 30 minutes. Bake at 425 degrees for 10 to 12 minutes.