1 1/4 c. buttermilk
1/2 c. water
1/2 c. shortening
1 1/2 c. flour
4 1/2 tsp. dry yeast (not quick rising)
3 tbsp. sugar
1 tsp. salt or less
1/2 tsp. baking soda
3 or 3 1/2 c. flour

Heat buttermilk, water and shortening until warm. Mix 1 1/2 cups flour, yeast, sugar, salt and soda together. Add buttermilk mixture to flour mixture. Blend until moistened, beat 3 minutes at medium speed. By hand, stir in remaining 3 or 3 1/2 c. flour. Knead about 5 minutes. Let rise in warm place about 20 minutes. Punch down, divide into 24 rolls. Form and place on greased cookie sheet, etc. Let rise in warm place until almost double, 20 minutes. Bake 15-20 minutes at 400 degrees.

I have made this recipe for hot cross buns by adding 1/2 cup chopped raisins, 1/8 teaspoon mace and using 3/4 cup whole wheat flour instead of that much white.

Or make cinnamon rolls! I like the Montana wheat flour, stone ground at Fort Benton, Montana. Makes good whole wheat bread too.