2 c. milk
1/2 c. vegetable shortening
1/2 c. sugar
1 pkg. dry yeast
1/4 c. warm water (110°F)
4 1/2 to 5 c. all purpose flour, sifted
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 lukewarm water. Stir milk into mixture. Add about 2-3 cups of flour, until dough has the consistency of waffle batter. Cover lightly with a damp towel and set in a warm, draft-free place to rise for 1 hour.

Stir in baking soda, salt, baking powder, and 1 or 2 cups more flour, or enough to make a soft sticky dough.

At this point, dough may be shaped into rolls and stored in refrigerator overnight.

To make rolls, roll dough out on floured surface to 1/4 inch thickness. Cut into 2 inch circles and brush with melted butter. Fold circles in half, press together, place on a parchment lined baking sheet and brush with melted butter again. Allow to rise for 1 hour or longer.

Bake in upper half of oven at 375°F for 10 minutes or until lightly browned.

Yield 50-60 rolls. If rolls are to be frozen, wrap tightly before storage. Rolls freeze well for 3 months.