Instant Rolls - cooking recipe

Ingredients

3 pkg. dry yeast
1/2 c. warm water
5 c. self-rising flour, unsifted
1/2 c. sugar
1 tsp. soda
1 c. Crisco
2 c. buttermilk

Preparation

Dissolve yeast in warm water and set aside. Mix flour, sugar and soda.
Cut in Crisco.
Add lukewarm buttermilk and yeast in 1/2 cup of warm water.
Place the amount you want to cook on floured board and knead until it's cutting out real firm.
Then pat out about 1/2-inch thick.
Let rise until double in size, about 30 minutes. Put the unused dough in bowl.
Cover and place in refrigerator.
Will last several days.