I love rolls. I love flaky, soft, tasty rolls!! When I first saw this recipe on Sisters' Cafe, I had my doubt about using buttermilk for a roll recipe.. I love buttermilk, don't get me wrong. I had just never used buttermilk in a roll recipe. But there is a first for everything. This roll recipe definitely wowed me. So this recipe is really nice because you can refrigerate the dough up to 7 days, which is really nice. Just make it ahead and use it again for your Sunday dinner. You want to hear a secret? Well, not much of a secret really... but I thought the rolls tasted even better when the dough had sat in the fridge for a while. They sat in my fridge for five days and I almost forgot about it. And one night, I saw the dough sitting in the corner of my fridge and I thought, "it probably won't be as good" But I didn't want to throw it away and I'm SO GLAD that I didn't! Because it was still amazing... it was better than the first day. I'm serious! I don't know how that works. But the rolls were fantastic. My husband commented that the rolls are just as good as the Lyon house rolls, which is one of his favorite rolls ever! So thank you, Sisters' Cafe, you ladies have the best roll recipes ever!!
Buttermilk Refrigerator Rolls
Adapted from Sisters' Cafe
3 cups Buttermilk (room temperature)
3 cups flour
1 tablespoon yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 teaspoons salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 teaspoon baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 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, 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. 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.
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.