from The Church Cook

These are the BEST rolls ever! I personally don’t do the Kosher salt on top.

First dissolve the following in a large bowl:

1 Tbsp. Yeast
1 Tbsp. Sugar
½ C. Warm water
½ C. Vegetable or
Canola Oil
2 C. Buttermilk
½ C. Granulated Sugar
½ tsp. Baking Soda
5 tsp. Baking Powder
1 tsp. Salt
Then add:
5 to 5 1/2 C. Bread Flour, extra for dustingMelted butter for brushing
Kosher saltMix first 9 ingredients and let sit for about 10 minutes
until yeast dissolves and mixture become foamy. Add 5 cups of bread flour and
knead well to form smooth dough adding more bread flour until dough is not
tacky. Cover well with plastic wrap. Refrigerate overnight. This extra time in
the refrigerator will add nice, yeasty flavor.Pinch a small amount of dough. Shape the dough into 1/2-inch smooth ball with seam side down and place on a greased pan 1-inch apart. If freezing, cover well with plastic wrap, then with foil and freeze, up to a month. (Note: once dough balls are frozen solid, put them in a freezer bag to save room in the freezer)When ready to bake, loosely cover with plastic wrap so dough will not dry out, thaw frozen rolls on oil sprayed baking sheet, 1 inch apart in room temperature for 2-3
hours until dough balls double in size. Gently peel off plastic wrap, brush with
melted butter.
Preheat oven to 350°F.
Bake 10-12 minutes until light brown. Brush lightly with melted butter
again and sprinkle lightly with kosher salt. Cool completely before slicing to
make mini-sandwiches.This dough can be used for cinnamon rolls and other sweet dough recipes.