Instructions: Heat the butter and buttermilk until hot. Combine with the yeast and let stand 2-3 minutes until the yeast has dissolved. Stir in the baking soda, sugar and salt. Gradually stir in flour until the dough starts to leave the sides of the bowl. Knead the dough on a floured work surface, adding more flour if sticky, until smooth and elastic, about 10 minutes. Shape the dough into a ball, put in a buttered bowl, and turn so that it is buttered all over.

Cover and let rise until double in bulk, about 45 minutes. Butter three 6 cup muffin tins. Punch the dough down. Divide into 18 portions; ten form each into 3 balls. Put 3 balls into each muffin cup. Cover and let rise until double in size, about 30 minutes. Heat the oven to 400 F. Brush the tops of rolls with egg. Bake until the rolls are browned, 15-20 minutes.

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