3 c. buttermilk at room temp.
3 c. flour
1 tbl. yeast dissolved into 1/4 c. warm water (let proof for 2-3 mins.)
1/2 c. sugar
3 eggs, lightly beaten
2 tea. salt
1/2 oil
1 tea. baking soda
5 c. flour, more or less
Mix the buttermilk. flour, and yeast/water mixture in a large mixing bowl. Let stand at room temp until it has doubled in size- about two hours.
Add sugar, eggs, salt, flour, oil, and baking soda. mix well and knead for 7-10 mins. Grease as many muffins as you want, then roll small dough balls (about 3/4 in.) and place three balls into each tin.
Place the rest of the dough into a covered container and place it in the fridge. It will keep for up to seven days (a whole week's worth of rolls for dinner!)
Let rolls rise until double in size- about 1-2 hrs. (dough from fridge will take longer because it's cold) Bake at 350 for 10-12 mins.
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