Source  Mel's Kitchen Cafe

Recipe Added:  11/20/2011

Mix yeast and warm water and let sit 2-3 minutes. Mix buttermilk, flour and yeast/water mixture together in mixing bowl. Let stand softened until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out the amount of dough you want and place the rest in the refrigerator, covered. The next time you want fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for up to seven days.

Shape the dough into rolls. Do either crescent shapes (roll dough into a circle and cut into triangles) or cloverleaf (roll dough into small balls, about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin). Let rolls rise until double in size, 1-2 hours. Dough taken from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes.

You can leave the dough in the fridge for up to a week and pull off what you need each day to have hot and fresh rolls.

1. http://www.melskitchencafe.com/2009/05/buttermilk-cloverleaf-rolls.html

2. http://www.thesisterscafe.com/2008/09/amazing-buttermilk-rolls