Buttermilk Rolls

In the bowl of your stand mixer, dissolve yeast and 1 tablespoon sugar in ¼ c. warm water and let proof a few minutes. Add the buttermilk, 3 cups of flour. Mix until well combined and no lumps remain. Cover and let this stand at room temperature until double in size, about 2 hours. Add the remaining sugar (1/2 cup-1 tablespoon), eggs, salt, oil, baking soda and 5 cups of flour. Mix well and knead for 7-10 minutes using the dough hook on your mixer. Divide the dough into 3-4 separate sections depending on the desired size. If divided into 3 sections, you will get 36 large rolls. Dividing into 4 sections will give you 48 dinner size rolls. If you are not going to be making all of the rolls immediately place the remaining dough in the refrigerator, lightly covered with plastic wrap. The air needs to be able to circulate. (Do NOT store in an airtight container. The yeast will ferment and the dough will not be good.) 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. The dough will keep for 7 days in the refrigerator. Roll out each ball of dough onto a lightly floured surface into a large circle. Cut the circle into fourths and then cut each of those sections into thirds. {I like to use my pizza cutter-it makes it so much easier.} You should get 12 triangles. Now starting with the wider side begin rolling up the triangle. Place on a greased baking sheet. 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, so be sure to allow for the extra time. Bake at 350° for 10-12 minutes. Brush with melted butter if you like. {I prefer this, it gives the tops a nice shine and it just tastes so good.}