Yeast Rolls

 

5 cups self-rising flour

2 cups buttermilk

1 tsp baking soda

3 pkgs yeast

1/4 cup sugar

1 cup warm water

1 cup Crisco (not oil)

  

Sift flour, sugar, and baking soda together. Warm buttermilk until lukewarm (do not let it boil). Dissolve yeast in 1 cup warm water.

Blend Crisco in flour by hand. With a spoon, add yeast then add buttermilk. Chill 8 hours before cooking. Spoon as many as needed into greased muffin pan and bake at 400 degrees until lightly browned. Mixture will keep up to 2 weeks in covered container in refrigerator.

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