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3 pkg. dry yeast
1/2 c. warm water
5 c. unsifted self-rising
1 tsp. soda
1/4 c. sugar
1 c. vegetable shortening
2 c. warm buttermilk

Mix dry yeast with warm water and let set while you mix
flour, soda and sugar. Cut vegetable shortening into the flour
mixture. Add buttermilk and dissolved yeast mixture to
flour/shortening mixture and mix well. Roll out what is needed
for the meat and refrigerate the remainder. This will keep in
the refrigerator for several days.
After I roll and cut dough, I fold over and put butter
in the middle and place on pan. Let dough rise for at least 2
hours before baking at about 450 degrees until golden brown. Yield:
36 to 40 rolls.

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