Schubert's Special Rolls

Blend the first 4 ingredients together. Warm buttermilk and melt butter or margarine.

Add margarine and buttermilk to dry mixture. Then add yeast, dissolved in 1/2 cup of lukewarm water; mix well until all dry ingredients are moistened and until dough is blended. Place roll batter on lightly floured surface kneading several times. Shape into large mounds and let rest for 10 minutes. Roll dough out and cut with biscuit cutter. Dip each biscuit in very warm melted butter or margarine and place on baking sheet. Allow to rise and double in size (this can be 30 minutes to 1 hour). Bake at 450° for 20 minutes or until outside is golden brown.