One-hour Buttermilk Rolls (Makes 18 Rolls) 2 pkgs. (1/4 oz. each) active dry yeast ¼ cup very warm water (115 degrees-120 degrees) 1 ½ cups buttermilk, at room temperature ½ cup packed vegetable shortening 3 tbs. sugar 1 tsp. salt ½ tsp. baking soda 4 ½ cups all-purpose flour Preheat oven to 400 degrees. Butter three 6-cup muffin pans. In bowl stir yeast into warm water until dissolved. Stir in next 5 ingredients until combined. (Mixture will be lumpy.) Stir in flour, 1 cup at a time, until soft dough forms. Turn dough out onto lightly floured surface; knead until smooth and elastic, 8 minutes. Let stand 10 minutes. Divide into 18 pieces; divide each dough piece into 3 pieces, cover dough not in use. Roll each dough piece into round ball. Place 3 balls in each muffin cup. Cover; let rise in warm place until doubled in bulk, 30 minutes. Bake 15-18 minutes or until golden. Cool in pans on racks 10 minutes. Remove from pans; serve or cool completely on rack.