Using your bread machine, place the ingredients in the pot in this order; 2 cups water, buttermilk powder, Crisco, 3 cups bread flour, baking soda, salt, baking powder, sugar, yeast and the remaining 2 cups bread flour. Make sure the yeast is not touching anything wet.
Put the machine on dough cycle (2 hours) When completed, remove the dough to the counter. Punch down the dough using the flour, if needed. Place the dough in a zip lock bag, and refrigerate. The dough will double in the fridge.
To cook: Remove the dough from the fridge. (it is not necessary to punch down dough, it will deflate) For each muffin tin, pinch off dough and form into 3 small balls. Place in muffin tin that has been sprayed with Pam. Continue making the amount of buns needed. (if some of the muffin tins are empty, place water in cup to prevent damage) Place on counter with tea towel covering it until double in size (about 30 - 45 minutes) Bake in 400 degree oven for 12 - 14 minutes.
Option: Melt butter and pour over dough, then place on counter to double in size. Although I have not tried it, you could sprinle cheddar cheese or parmesan over top before baking.
The dough will last in the fridge up to 2 - 3 weeks (if you can keep it that long!).