Dissolve yeast in warm water. Allow to stand until mixture is frothy.
In a large bowl, whisk together flour, sugar, salt, baking powder, and soda.
Add shortening and work until crumbly.
Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes.
Roll out, and cut rolls.
Place in greased muffin cups.
Let rise for 30 minutes.
Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.
