Hi again Nancy,
For Jam in the 8/8 newsletter asking about hamburger/hot dog buns, I found recipes to make them, but they all called for rolling the dough out and using a 2-1/2-in. biscuit cutter, not pinching off pieces and letting the individual chunks rise.

Buttermilk Rolls
3 cups sifted flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup chilled lard, butter or margarine
1 package dry active yeast
1/4 cup warm water, 105-15 degrees
2/3 cup lukewarm buttermilk
1 to 2 tablespoons melted butter or margarine

Sift dry ingredients together into large bowl and cut in lard until mixture is the texture of coarse meal. Sprinkle yeast over warm water and stir to dissolve; add buttermilk, pour into a well in flour mixture, and stir until dough comes together. Knead on a lightly floured board until elastic, about 5 minutes. Let rise in a buttered bowl, covered with cloth, in warm draft free area, about 3/4 of an hour, doubled in size. Punch down, turn onto board and knead 1 minute. Shape into 1 1/2 inch balls, place 2 inches apart on greased baking sheets, cover and let rise until doubled, about 1/2 hour. Meanwhile preheat oven to 425 degrees. Brush rolls with melted butter and bake 15 to 20 minutes until browned.
makes 2 dozen
http://www.nancyskitchen.com/recipe_data.php?Name=BUTTERMILK+ROLLS
Chris in NM

http://www.nancyskitchen.com