Heat the butter and buttermilk until hot. Combine with the yeast and let
stand 2-3 minutes until the yeast has dissolved. Stir in the baking soda,
sugar and salt. Gradually stir in flour until the dough starts to leave the
sides of the bowl. Knead the dough on a floured work surface, adding more
flour if sticky, until smooth and elastic, about 10 minutes. Shape the
dough into a ball, put in a buttered bowl, and turn so that it is buttered
all over.
Cover and let rise until double in bulk, about 45 minutes. Butter three 6
cup muffin tins. Punch the dough down. Divide into 18 portions; ten form
each into 3 balls. Put 3 balls into each muffin cup. Cover and let rise
until double in size, about 30 minutes. Heat the oven to 400°F. Brush the
tops of rolls with egg. Bake until the rolls are browned, 15-20 minutes.
Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~
Stinson Beach, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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