John's Buttermilk Rolls

 John’s Buttermilk rolls

¾ cup warm water

¼ cup sugar

4 cakes yeast

6 pounds flour

1 tablespoon baking powder

1 tablespoon baking soda

¾ cup shortening

4 cups buttermilk at room temperature

1 egg beaten (for glaze)

Pour warm water into a small bowl. Add ¼ cup sugar and yeast cakes and stir to dissolve. Let stand until spongy, about 10 minutes. Sift flour, baking powder, and soda into a medium bowl. Mix shortening and remaining 1 tablespoon sugar in a large bowl. Mix yeast mixture and buttermilk into a shortening mixture. Add dry ingredients and mix until dough forms. Knead dough on a floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl. Add dough turning to coat. Cover with plastic wrap and let rise in a warm draft free area until doubled in volume, about 1 ½ hours.lightly grease sheet pan. Punch down dough. Roll out dough on lightly floured surface to thickness of ½ inch. Cut out rounds using a 3 inch cutter. Fold each round in half, pressing gently. Transfer to sheet pan. Let stand at room temperature until slightly puffed about 30 minutes. Preheat the oven to 350 degrees. Brush tops of rolls with egg wash. Bake rolls until golden brown for about 25 minutes. Serve warm or at room temperature.