- 4 cups sifted all-purpose flour
- 2 cups buttermilk
- 1 cake compressed yeast
- 1/4 tsp. baking soda
- 2 tsp. salt
- 1/4 cup sugar
- 1/4 cup melted butter
All ingredients should be at room temperature unless specified otherwise.
Heat the buttermilk and let cool to 85 degrees F. Put 1/2 cup buttermilk into a bowl and dissolve yeast in it for 10 minutes. Add this to the rest of the buttermilk in a large mixing bowl. Mix in baking soda, salt and sugar. Beat well. Gradually stir in half the flour. Add 2 tbsp. melted butter. Stir in the rest of the flour. Place dough in a greased bowl. Turn dough so surfaces are all buttered. Cover with a moist cloth. Let dough rise till doubled.
Lightly knead risen dough for about a minute, then divide dough in half. Roll each half into ana 1/8 inch thick square. Brush the square with melted butter. Cut squares into 1-1/2 inch strips. Stack strips in 6 to 8 layers. Place in buttered muffin tins, cut edges up. Cover and let rise again till doubled in size. Bake in preheated oven 425 degrees 15-20 minutes or until lightly browned.
