5 c. self-rising flour
2 pkgs. dry yeast
2 tbsp. sugar
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3/4 c. cooking oil
1 c. warm water

Mix dry ingredients. Combine liquid ingredients in separate bowl - then add slowly to dry ingredients. Mix well. Knead and pour in greased bowl. These rolls can be kept 2 weeks and baked as needed. Don't forget to let rise after making into rolls before baking. Keep in covered container in refrigerator.