1 c. warm water (105 to 115 degrees)
1 pkg. dry yeast
2 c. buttermilk
3/4 c. oil
1/4 c. sugar
4 tsp. baking powder
1 1/4 tsp. salt
1/4 tsp. baking soda
6 to 7 c. flour

Note: May substitute sour milk - 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.

Dissolve yeast in warm water. Add all ingredients. You may need to use between 6 to 7 cups of flour. Dough should not be sticky. Oil large bowl. Place dough in bowl and oil top. Place wet towel over dough. Refrigerate overnight. Pinch off. Roll (form) into rolls. Place in ungreased pan. Bake at 425 degrees for 20 minutes.

Dough may be kept in refrigerator for up to 1 week.

NOTE: Flour hands when forming rolls.