Butterfluff Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm buttermilk (110u0b0 to 115u0b0)
• 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
• 1 egg
• 1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, shortening, eggs, salt, baking soda and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough
2. 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
3. . Cover and let rise in a warm place until doubled, about 40 minutes.
4. In a small bowl, whisk egg and water; brush over rolls. Bake at 350u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, warm buttermilk, sugar, shortening, eggs, salt, baking soda, flour, egg, water

Taken from www.tasteofhome.com/recipes/butterfluff-rolls/ (may not work)