buttermilk rolls

makes about 3 dozen rolls
adapted from my kitchen cafe

3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in 1/4 cup warm water (let proof for 2-3 minutes)
1/2 cup sugar
3 eggs, slightly beaten
2 teaspoons salt
5 cups flour, more or less (i've needed up to 8 cups of flour in the past, and at least 2 of those cups i use whole wheat flour)
1/2 cup oil, (i use 1/2 cup butter, melted)
1 teaspoon baking soda
*i also add 1/2 cup potato flakes, 2 tablespoons vital wheat gluten, and 2 teaspoons dough enhancer*

mix the buttermilk, flour, and yeast/water mixture together thoroughly in a large mixing bowl. let stand at room temperature until double in size, about 2 hours. add the rest of the ingredients. mix well and knead for 7-10 minutes. divide the dough into 3 equal portions. roll out each portion into a circle (about 12-14 inches in diameter) brush with melted butter or oil, and cut into 12 triangles. roll them up into crescent shapes and place on a greased baking sheet.

let rolls rise until double in size 1-2 hours. bake at 350* for 10-12 minutes.

you can also roll out the amount of dough you want and keep the rest covered in the refrigerator for another day. the cold dough just takes longer to raise, but will keep for a few days in the fridge.