5 c. plain flour
1/2 c. sugar
1/2 c. lard or Crisco
1 pt. buttermilk
1 tsp. salt
1 tsp. baking powder
1/2 tsp. salt
1 cake yeast

Crumble yeast into buttermilk, let set in refrigerator at least 4 hours. After mixing all ingredients together well. Better if set overnight. Pinch off desired amount and roll in to balls for rolls. Place in greased muffin tins.

Let rise 1 to 1 1/2 hours in warm place. Bake at 425 degrees for approximately 15 to 20 minutes.