4 c. plain flour
2/3 c. Crisco
2/3 c. buttermilk
2/3 c. sweet milk
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 env. dry yeast
1/4 c. lukewarm water

Dissolve the yeast in lukewarm water. Stir all the dry ingredients. Work in the Crisco with a fork or blender. Add all liquid, including yeast; work well. Roll thin and cut with a biscuit cutter. Dip each in melted butter and place double-decker. Let rise about 2 hours.

Bake in a hot oven (425 degrees) until done.

This dough may be kept in a grease bowl in the refrigerator for 2 or 3 days. Cinnamon and nut rolls may be made from this also.