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Pocketbook Refrigerator Rolls

DIRECTIONS

In a small bowl dissolve the yeast in the lukewarm water. Set the bowl aside.
In a separate bowl combine the flour, sugar, and baking soda. Cut in the cream cheese and shortening. Add the yeast mixture, then the buttermilk. Mix the batter by hand until a dough is formed. Cover the dough and place it in the refrigerator overnight (or for up to a week).
Two hours before serving, remove the dough from the refrigerator and place it on a well-floured board. Punch down and knead slightly.
Two hours before serving, remove the dough from the refrigerator and place it on a well-floured board. Punch down and knead slightly.
Roll out the dough (or pat down the dough) to 1/2-inch thick.
Cut out the dough with a 3-inch-wide biscuit cutter, brush the tops with the melted butter using a child's large paintbrush or a spoon. Fold the rolls over (to make half circles) then press down gently on the rolls. Grease a baking sheet with the shortening using a square of wax paper or a napkin. Then place the rolls on baking sheet and cover with a dish towel. Let rise in a warm, draft-free place for about an hour.
Preheat oven to 375°F. Bake the rolls until they are golden brown, about 15 minutes.