Buttermilk Dinner Roll Rhapsody

3 T. active dry yeast
2 cups warmed buttermilk
1 T. kosher salt
1/3 cup sugar or honey
½ teaspoon soda
1 tablespoon baking powder
½ cup melted shortening
5+ cups flour
Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer. Mix on medium till the dough is smooth and elastic, about 10 minutes. (See this post on Bread Baking Basics for more info on mixing and rising: http://blog.ruhlman.com/2009/08/bread-baking-basics.html)

Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it). This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.

Turn the dough out onto your counter and give it a good knead. Divide the dough into equal portions and form each into a tight boule by rolling it on the counter. Spray or butter a pan. Fit the boules into it, each with some space around them and some amount that will touch as they rise, about 12 per 9 x 13 pan, cover it with a towel and let the dough rise for an hour.

Preheat your oven to 375 degrees F.

When the rolls have risen again, bake them for 40 minutes (to an internal temperature of 195-200 degrees F). Let them rest for about 10 minutes before serving.