5 c. self-rising flour
3 tbsp. sugar
2 c. buttermilk
3/4 c. shortening
1 pkg. yeast with 1/4 c. warm water

Mix shortening and flour. Put yeast into warm water and add sugar. Allow yeast to rise. Stir yeast and milk into flour. Pinch rolls off or roll out and cut or make loaf. May be stored up to 1 week in greased covered dish. Bake at 425 degrees.