Serving Size / Yield
- 3 C Sifted flour
- 1 Tbs Sugar
- 1 tsp Salt
- 1/4 tsp Baking soda
- 1/4 C Chilled lard, butter, or margarine
- 1 pkg Active dry yeast
- 1/4 C Water (105-115 F)
- 2/3 C Lukewarm buttermilk
- 1 – 2 Tbs Melted butter or margarine
Sift dry ingredients into a bowl and cut in lard until texture of coarse meal. Pour warm water in a warm large bowl, sprinkle in yeast, and stir to dissolve; add buttermilk. Pour into a well in flour mixture, and stir until dough comes together
Knead on a lightly floured board until elastic, about 5 minutes.
Let rise in a buttered bowl, covered with cloth, in a warm, draft free spot about 3/4 hour until doubled in bulk. Punch dough down, turn onto board and knead 1 minute.
Shape into 1 1/2 inch balls, place 2 inches apart on a greased baking sheet, cover, and let rise until doubled, about 1/2 hour.
Meanwhile, preheat oven to 425 F.
Brush rolls with melted butter and bake 15 to 20 minutes until browned.