1/2 c. butter
2 c. buttermilk
2 pkgs. dry yeast
1/2 tsp. baking soda
2 tbsp. sugar
2 tsp. salt
1 egg
5 to 6 c. flour

Heat butter and buttermilk until hot. Combine with the yeast and let stand 2 to 3 minutes until yeast dissolves. Stir in soda, sugar and salt. Gradually stir in the flour until dough leaves side of bowl.

Knead dough adding more dough if sticky, until smooth and elastic about 10 minutes. Put dough in a buttered bowl, cover and let rise until doubled about 45 minutes.

Butter 3 to 6 cup muffin pans. Punch down divide into 3 inch balls, put balls (3) into each muffin cup. Cover and let raise until doubled, about 30 minutes. Heat oven to 400 degrees. Brush the tops with the egg. Bake until the rolls are browned 15 to 20 minutes. Makes 1 1/2 dozen.