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Friday, April 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Pat Jones
  • 1 package dry yeast
  • 1/2 cup warm water
  • 1/2 cup shortening, melted
  • 4 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 TBS plus 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl. Let stand 5 minutes. Stir in melted shortening. Combine dry ingredients and buttermilk with yeast mixture. Mix well.
Place dough onto well-floured surface. Knead gently until dough can be handled. Shape into a ball and place on greased bowl, turning to grease top.
Cover dough and refrigerate until needed. Dough will keep one week.
When ready to bake, remove from refrigerator and shape dough into rolls as desired. Place onto slightly greased baking sheets. Bake at 400 degrees for 8 to 10 minutes or until lightly browned.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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