5 c. flour
3 tsp. baking powder
1 pkg. yeast dissolved in 2 tbsp. warm water
2 tsp. salt
1/4 c. sugar
1 tsp. baking soda
1 c. shortening
2 3/4-3 c. buttermilk (room temperature)
1/2 c. butter, melted for pan and to paint tops

Dissolve yeast in warm water; set aside. Sift all dry ingredients together and place into mixing bowl. Add shortenings and mix on low for 1 minute. Add yeast and buttermilk. Mix until blended. Scrape bowl (dough should be sticky).

In electric mixer, mix dough for 10-12 minutes. Proof dough in draft-free place for 30 minutes. Sprinkle flour on table and place all of dough on top. Sprinkle top of dough with more flour and knead the flour into dough.

Roll cut dough to 1/2 inch thickness. Place on buttered cookie sheet. Paint tops with butter and let proof until doubled in size. Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with melted butter and serve. Yield: 24.