Butterfluff Rolls

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon baking soda
4 to 4-1/2 cups all-purpose flour

Glaze
1 egg
1 tablespoon water

In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour; beat until blended.

Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Divide into 18 pieces. Roll each into a 9-in. rope; coil the ends of each rope toward center in opposite directions to form an S shape. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.

In a small, beat egg and water; brush over rolls. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1-1/2 dozen.

Note: Warmed buttermilk will appear curdled.