2 pkg. yeast in 3/4 c. warm water
1 1/2 c. buttermilk warmed (it will appear slightly curdled)
1/4 c. shortening (oil)
1 tsp. (or less) salt
2 tsp. baking powder
2 tbsp. sugar or 1/4 c. for sweet rolls
4 1/2-5 c. flour

For cheese braids, mix in 3/4 ounce sharp cheese with Italian dressing mix plus 1 tablespoon salad oil.

Hints: This is a very soft dough. I usually wait for about 10 minutes after adding the 4 cups of flour before adding the rest of the flour. Then I add just enough to make the dough no longer sticky. Let the dough rise, the first time, for only about 1/2 hour. Roll it out into the desired shape, let rise again, but bake it before it has reached the desired size. It will rise the rest of the way in the oven due to the baking powder. This dough is too soft for traditional caramel rolls, but it works very well for braids or tea rings.