2 cakes yeast
1/4 c. lukewarm water
1 1/4 c. buttermilk, scalded
1/3 c. sugar
1/2 c. butter
2 tsp. salt
4 1/2 c. flour
1/2 tsp. baking soda

Dissolve yeast in lukewarm water. Combine buttermilk, sugar, butter, and salt. Cool to lukewarm and blend with yeast. Sift flour and soda; add milk mixture and blend. Can be refrigerated up to 2 days. Let rise until double, 1 hour.

Roll out to 1/4 inch thickness. Brush with melted butter. Cut in 2 inch wide strips. Stack 5 together and cut into 1-inch pieces. Place each stack in greased muffin cup cut side down. Brush with melted butter. Rise about 30 minutes. Bake at 400 degrees for 15-20 minutes.