Never Fail Rolls

Heat buttermilk over a low fire.

Remove buttermilk from heat and add yeast and stir.

Add Crisco to dry ingredients and stir.

Put dough on a lightly floured surface, kneading three or four times.

Roll out dough and cut with an object with a round end.

Take a muffin pan and melt a little bit of butter into each section.

Take out dough and put it into pan, pressing down until it folds.

Into each fold put a thinly sliced piece of butter and press the ends tightly.

Rolls can be refrigerated until time to bake or you can bake them right away in a 425° oven for 10 to 12 minutes, until lightly browned.