HANCOCK SHAKER VILLAGE BUTTERMILK ROLLS

1 envelope active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm buttermilk
3 tablespoons sugar
1/2 cup cooking oil (Crisco)
4 1/2 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon salt

In a mixing bowl soften the yeast in the 1/4 cup warm water. Add the buttermilk, sugar and oil; set aside.

In another bowl, sift together the flour, baking soda and salt; stir into buttermilk mixture. Beat until smooth. Let stand 10 minutes.

Roll out the dough. Shape into rolls; arrange on a greased cookie sheet and cover. Let the rolls rise for 30 minutes.

In a preheated 400 degree F oven bake the rolls for 15 to 20 minutes.

Makes 2 dozen rolls
Adapted from source: Best of Shaker Cooking by Amy Bess Williams Miller and Persis Wellington Fuller, 1985