2 c. buttermilk
4 to 6 c. flour
2 tbsp. sugar
1 yeast cake
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 tbsp. shortening

Cream sugar and shortening. Dissolve yeast in cup with enough water to cover; then finish filling with buttermilk (this will be 1 cup milk). Set aside for use. Sift flour and measure. Add other dry ingredients and mix. Add dry ingredients alternately with milk mixture to creamed mixture, all milk used. Work in only enough flour to make soft dough. Put dough into bowl and place in refrigerator to hill. The longer kept the better. Make our rolls and allow to rise. Let rise about 1 hour. Do not spare the butter. These are easy and keep well in refrigerator.