Buttermilk Rolls.

(modified from What's for Dinner Guide)

3 cups Buttermilk (room temperature)*

3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
6 cups flour (sometimes you need a cup or two more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 3 cups flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.

Add sugar, eggs, salt, 5 cups flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. I rolled mine out, cut them with a pizza cutter, and put them in a glass pie plate.  Anyway, the next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)

Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

Makes 2 dozen large rolls.