Yield: 1 recipe
| Measure | Ingredient |
|---|---|
| 2 packs | Active-dry yeast (or 2 cakes compressed yeast) |
| ¼ cup | Warm water (110! for dry yeast, 85! for compressed) |
| 1½ cup | Buttermilk; heated to luke- warm |
| ¼ cup | Sugar |
| ½ cup | Melted shortening or oil |
| 1 teaspoon | Salt |
| 4½ cup | Enriched all-purpose flour |
| ½ teaspoon | Baking soda |
| \N \N | Butter; melted |
In a small bowl, dissolve yeast in warm water. In a medium-size bowl, combine buttermilk, sugar, shortening, and salt. Sift flour and soda into a large bowl. Pour yeast mixture into buttermilk mixture, then add to flour mixture; blend well. Let stand 10 minutes.
Preheat oven to 425! F. Roll out dough and cut into desired shapes.
Melt some butter in bottom of a baking pan, place rolls in pan, turning each over to butter the top. Let stand 30 minutes, then bake 10 to 12 minutes, or until golden brown. Serve warm.
from the files of the Houston Chronicle - 11/20/95 typed and posted by teri chesser Submitted By TERI CHESSER On 11-29-95