Instructions: In a small bowl, dissolve the yeast in the water.

Sift the flour, sugar, and salt into a large bowl. Cut in the shortening using a pastry blender. Add the dissolved yeast and buttermilk and mix the dough thoroughly with a wooden spoon.

Toss the dough onto a well-floured surface and knead for a few seconds. The dough should be soft and sticky. Place the dough in a lightly greased bowl and turn to grease all sides. Cover the bowl with plastic wrap and put it in a warm, draft-free place for the dough to rise until doubled in bulk, about 1 hour.

Turn out the dough on a lightly floured surface. Roll it into a 22- by 14-inch rectangle about 1/4-inch thick. With a 2-inch biscuit cutter, cut out about 40 rounds, or as many as you can. Dont reroll the scraps.

Lightly dip each side of the rounds into the melted butter. Fold 2 opposite edges of each round into the center and pinch together firmly. Arrange the rolls side by side in rows on a lightly-greased baking sheet; they should be touching to prevent them from springing open.

Cover the rolls lightly with plastic wrap and set them aside in a warm place until doubled in bulk, about 45 minutes.

Preheat the oven to 400 degrees. Bake the rolls on the middle rack of the preheated oven for 5 minutes, then lower the heat to 375 degrees and bake until light golden-brown, 15 to 20 minutes longer. For soft, buttery rolls, brush them with melted butter as soon as they come out of the oven. Serve at once.

This recipe yields about 40 rolls.

Comments: When the dough is made the night before and allowed to rise at room temperature, it ferments just a little, and this adds a dimension of flavor. The cooked rolls can be cooled, wrapped in foil, and set aside overnight. Rewarm before serving.

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