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1
Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
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2
In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
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3
Add to dissolved yeast and water.
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4
In large bowl add flour, baking soda and salt, mix.
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5
Add buttermilk and stir.
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6
Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
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7
Cover with a cloth and let rise 10 minutes in a draft free warm area.
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8
( I turn oven on at 170*,cover and let rise in oven.
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9
Spray cooking sheets or muffin pans with Pam.
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10
Preheat oven to 400u00b0.
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11
Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
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12
(I put back in a 170* oven and let rise 30 minutes)
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13
With pastry brush tops with melted margarine.
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14
Optional step: Sprinkle with poppy seeds.
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15
Optional step: Top with drops of white glaze.
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16
Bake at 400u00b0 18 to 20 minutes. Muffin pans take longer baking.
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17
When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
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18
These rolls are wonderful to take to a potluck. They stay moist.
