Buttermilk Rolls

These turned out DIVINE! I'm dying to make more they were so addictingly yummy however, the recipe makes A LOT of dough I mean A LOT! If I had enough pans I probably could have made 5 pans. So adjust the recipe to your family size or if you want to try and freeze the dough and make more later I'm sure that would work fine :)

Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water

Add:
4 eggs
1 1/2 cups sugar

In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter

Add:
1 tsp. soda
4 tsp. salt

Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.

DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.

UPDATED: We have hit on THE BEST way to make these. Roll the dough out about 1/4 inch thick. Brush the top with butter. Fold the dough in half buttered sides together. Brush the tops in butter again. Cut into squares using a pizza cutter. Place on a greased pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Brush with butter once more. Let cool. Makes about 6 dozen.

SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 2 Tablespoons softened butter, sprinkle 1 cup brown sugar, and 1 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.

Variations:
Sprinkle 3/4 cup pecans or walnuts
Sprinkle 1 cup raisins or dried cranberries