---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Miracle Rolls
  Categories: Rolls, Breads
       Yield: 1 Servings
  
       3 pk (1/4 oz. ea.) active dry
            -yeast *
     1/2 c  Warm water (110-115 degrees)
       5 c  Self-rising flour
     1/4 c  Sugar
       1 ts Baking soda
       1 c  Shortening
       2 c  Warm buttermilk (110-115
            -degrees)
  
    “I call these rolls Miracle Rolls because they always
   bake up miraculously light and airy.  I usually make
   the dough the night before and refrigerate it.  Then
   the next day, I punch it down, shape the rolls and let
   them rise. They're best fresh and warm from the oven.”
   ~ Sidney Stone
   
    Dissolve yeast in warm water; set aside.  In a large
   mixing bowl, combine flour, sugar and baking soda.
    Cut in shortening with a pastry blender until mixture
   resembles coarse meal. Stir in yeast mixture and
   buttermilk; mix well. Turn out onto a lightly floured
   surface; knead lightly a few times. Roll to a 1/2
   thickness.  Cut with a 2 1/2 biscuit cutter. Place on
   lightly greased baking sheets. Cover and let rise in a
   warm place for about 45 minutes. Bake at 400 degrees
   for 10 minutes or until golden brown. Makes: 4 dozen.
   
    * =  2 1/4 tsp. yeast equals 1 packet or cube
   
    Note:  Can freeze rolls in freezer bags and thaw as
   needed.
   
    From:  Taste of Home Magazine
   
    Posted on Genie’s Food & Wine RT by D.CARLSON
   [DEBBIE] on 10/26/93
   
    MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
   72772,2247/CIS; SWOODWARD/NVN)
  
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