2 tsp. warm water
1 pkg. dry yeast
3 tbsp. sugar
2 c. buttermilk
1 tsp. baking soda
5 c. all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. salt
1 c. shortening (Crisco)

Combine water, yeast and sugar. Let stand 5 minutes. Combine buttermilk and soda, mixing well. Combine flour, baking powder and salt; mix well. Cut shortening into flour with pastry blender (or 2 forks) until mixture resembles coarse meal. Combine yeast mixture and flour mixture. Stir well. Turn dough onto heavily floured surface and knead 8 times. Shape into a ball. Place in greased bowl, turning to grease top. Cover and let rise in a warm place (85°F) free from drafts 1 1/2 hours or until doubled. Roll dough out to 1/2-inch thickness on lightly floured surface. Cut 2-inch circles (or pinch off). Place rolls sides touching in 2 lightly greased 13 x 9 x 2-inch pans. Cover and let rise in warm place (45 minutes or until doubled).

Bake at 450°F for 10 to 15 minutes or until desired brownness.

Yields about 3 dozen.