This recipe has been all over Pinterest and the various blogs and anything with buttermilk in it catches my eye, so I thought I would give it a try. If you are a little leery of making homemade breads, this one is a good one to start out with because it's very forgiving and not really all that temperamental like some others. The other great thing about this recipe is that it can be made ahead and you can just take out what you want to make and refrigerate the rest for up to seven days. I did tweak the recipe slightly, but not a lot, if you have read many of my recipes you know I am bad about changing recipes. I don't know which blogger or pinner started this recipe originally so I am not sure who to give credit to, but thank you for it, because it turned out great! Here is what you will need:
3 cups buttermilk (room temperature, you can put it in the microwave for about 30 seconds)
3 cups plain flour ( I prefer White Lily)
1 pkg yeast (1/4 oz.), dissolved in a 1/4 cup warm water
3/4 cup sugar
2 tsp. salt
1 tsp. baking soda
5 cups plain flour
3 eggs
3 eggs
3/4 cups oil
butter
Dissolve the yeast in 1/4 cup warm water. Just warm tap water works, make sure it is not too hot or it will kill your yeast. Let it sit while you mix the other ingredients and it will activate. You should see some bubbles. Mix the buttermilk, first 3 cups of flour, and the yeast together in a large mixing bowl. Cover with a clean kitchen towel and let this rise for about 2 hours or until double in size.
Next add the sugar, beaten eggs, the other 5 cups of flour, salt, baking soda, and all of oil except about 1/4 cup. Mix together and kneed to dough for about 3-5 minutes. Take out what you want to cook for a meal and place the rest covered back in the refrigerator. Pour the remaining oil over the rest of the dough and turn it. This keeps it from being too sticky in the bowl. Make sure your bowl is big enough to allow for the rest of the dough to double, because it will rise even in the refrigerator. About 1/3 of the dough will make approximately 12 nice size rolls. The entire recipe will make approximately 36 rolls. 
Place your dough on a floured surface and roll it into a circle. With a pizza cutter or sharp knife cut it into fourths and then each fourth into three sections.
Roll each into a crescent shape and place it on a buttered cookie sheet. Brush melted butter over each roll. Let these sit and rise for about 2 hours. They should double in size. If they were not refrigerated, they may rise more quickly. Once they have risen, place them in a preheated 350 degree oven for about 12-13 minutes. They should be just browned.
"Easy Homemade Buttermilk Dinner Rolls" are sure to impress your family and guests!
