Pocket Book Rolls - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
1/4 cup lukewarm water (110 degrees)
5 cups self-rising flour
1/2 teaspoon baking soda
6 tablespoons sugar
1 cup shortening or 1 cup lard
2 cups buttermilk
melted butter

Preparation

In a small bowl dissolve yeast in water. Set aside.
In separate bowl combine flour, baking soda and sugar.
Cut in shortening.
Add the yeast mixture, then buttermilk.
Mix batter by hand until dough is formed.
Cover dough and place in the refrigerator overnight.
Two hours before serving, remove dough from refrigerator and place on floured counter.
Punch down and knead slightly.
Roll dough out to 1/2 inch thickness, cut with biscuit cutter.
Brush tops with melted butter and fold over.
Place on well-greased baking sheet, cover, and allow to rise in a warm place for 1 hour.
Rebrush tops of rolls with butter.
Bake at 375 for 15 minutes or until golden brown. Serve immediately.