Buttermilk Refrigerator Rolls

I got this recipe from the Sister's Cafe blog and it has been my favorite roll recipe ever since. The best part about this is that you can keep the dough for up to 7 days in the refrigerator and have hot, delicious rolls without making a mess. I roll the dough in a circle, cut with a pizza cutter into triangles, and roll them from the large end. I promise you won't be disappointed. Thanks, Sisters Cafe. BTW, they have GREAT recipes!!

Buttermilk Refrigerator Rolls
**Half recipe below

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp 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. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
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.

** 1 ½ c. room temperature buttermilk
1 ½ c. flour
½ T. yeast dissolved in 1/8 c. warm water (first let rise a few minutes)
¼. C. sugar
2 eggs beaten with fork
1 t. salt
2 ½ c. flour (sometimes need ½ c. more—don't make too sticky)
¼ c. oil
½ t. baking soda