2 c. milk
1/2 c. vegetable shortening
1/2 c. sugar
1 pkg. dry yeast
1/4 c. warm water (110 degrees)
4 1/2 to 5 c. all-purpose flour, sifted before measuring
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 water; add to milk mix. Add 2 1/2 to 3 cups of flour until dough has the consistency of waffle batter. Cover and let rise 1 hour. Stir in baking soda, salt, baking powder, and 1-2 cups more flour to make a soft, sticky dough.

(You can make dough into rolls right away or store overnight in refrigerator.) To make rolls, roll dough out on floured surface to 1/4 inch thick. Cut into 2-inch circles and brush with melted butter. fold circles in half; press edges together.

Place on greased baking sheet and brush with melted butter again. Let rise about 1 hour. Bake in upper half of oven at 375 degrees for 10 minutes or until lightly browned. These freeze well! Makes 50-60.