1 pkg. dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. shortening, melted
4 1/2 c. all-purpose flour
1/4 c. sugar
1 tbsp. + 1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 c. buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Stir in melted shortening.

Combine dry ingredients in a small bowl. Add dry ingredients and buttermilk to yeast mixture; mix well. Turn dough out on a well floured surface; knead gently until dough can be handled. Shape dough into a ball; place in a greased bowl, turning once to grease top. Cover the dough and refrigerate until needed (dough will keep 1 week).

Shape dough into rolls, as desired; place on lightly greased baking sheets. Bake at 400 degrees for 8 to 10 minutes or until lightly browned. Yield: about 2 dozen.