2 3/4 to 3 c. sifted all-purpose flour
1 env. active dry yeast
1 c. buttermilk
1/4 c. shortening
1/4 c. sugar
1 egg
2 tbsp. butter

Combine 1 1/2 cups flour, the yeast and 1/4 teaspoon baking soda. Heat buttermilk, shortening, sugar and teaspoon salt until warm stirring to melt shortening. Add to dry ingredients, add egg. Beat at low speed 1/2 minute. Beat 3 minutes on high speed. Stir in enough remaining flour to make stiff.

Turn onto floured board; knead 5 minutes. Cover. Let rest 10 minutes. Halve dough. Roll one 1/2 to 14x6 inch rectangle. Spread with 1 tablespoon butter; sprinkle with 1 tablespoon red sugar crystals. Fold in 1/2 to make narrow rectangle. Cut into 14 -1 inch strips. Twist each one; arrange on greased baking sheet in tree shape. Repeat with remaining dough, butter and green crystals. Let rise 1 hour.

Bake at 375 degrees, let cool, frost with confectioners' sugar (drizzle over bread). Can be frozen.