|Sifted flour||3 Cup (48 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Lard/Butter / margarine||1⁄4 Cup (4 tbs), chilled|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105—15° F)|
|Buttermilk||2⁄3 Cup (10.67 tbs), lukewarm|
|Melted butter/Margarine||2 Tablespoon|
Sift dry ingredients into a bowl and cut in lard until the texture of coarse meal.
Sprinkle yeast over warm water and stir to dissolve; add butter-milk, pour into a well in flour mixture, and stir until dough comes together.
Knead on a lightly floured board until elastic, about 5 minutes.
Let rise in a buttered bowl, covered with cloth, in a warm, draft-free spot about 3/4 hour until doubled in bulk.
Punch dough down, turn onto board, and knead 1 minute.
Shape into 1 1/2" balls, place 2" apart on greased baking sheets, cover, and let rise until doubled, about 1/2 hour.
Meanwhile, preheat oven to 425° F.
Brush rolls with melted butter and bake 15-20 minutes until browned.