2 yeast cakes or dry yeast
2 c. buttermilk
4 1/2 c. flour
1 tsp. baking soda
1 1/2 tsp. salt
1/4 c. sugar
1/2 c. Crisco

Add yeast in warm buttermilk and stir well. Add rest of ingredients. Shape into rolls or double rolls and put into greased muffin tins. Let rise until double in bulk and bake or store in refrigerator for several hours. It takes longer for them to rise and warm up. Can make at 11:00 a.m. and have ready to eat by 12:00 p.m. Half a recipe makes about 12 rolls.