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1
In a large mixing bowl or bowl of a heavy duty mixer, dissolve yeast and sugar in warmed buttermilk.
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2
Add 1 cup flour, and beat until smooth.
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3
Allow to set for 5-10 minutes, until mixture starts to foam and bubble.
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4
Add salt, baking soda, baking powder, and olive oil.
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5
Stir to dissolved, and add 3 more cups flour, 1 cup at a time, and mix until smooth.
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6
If using mixer, replace paddle beater with dough hook.
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7
Add fifth cup flour, 1/4 cup at a time, while kneading; dough will still be rather sticky.
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8
Add sixth cup flour, 1-2 Tbsp at a time, while kneading dough, until dough is no longer too sticky.
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9
If using mixer, dough will begin to form a ball around the dough hook.
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10
If kneading by hand, dough will no longer stick to bowl and hands too much, though it may still be slightly sticky.
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11
Use more or less flour as necessary to reach this state.
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12
Place dough in an oiled bowl, and turn to oil top of the dough.
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13
Cover, and let rise in a warm place, 80-90OF,until doubled in volume, about 45 minutes.
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14
Punch down dough, and knead by hand for about a minute to incorporate surface oil.
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15
Divide dough into one oz pieces, about the size of a large walnut, for small rolls, or two oz pieces, a little larger than a golf ball, for normal size rolls.
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16
Roll pieces by hand into smooth balls, and place them about one inch apart on greased cookie sheets that have been sprinkled with cornmeal.
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17
Brush the rolls with cold water, or mist them using a spray bottle.
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18
Let rolls rise in a warm (80 degrees F+), draft-free place for 30-45 minutes, until doubled in volume.
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19
A good place to do this is your oven.
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20
If the oven has a pilot light, just place the baking sheets in the oven.
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21
If you have an electric oven or one with an electric ignitor instead of a pilot light, turn on the oven for 45-60 seconds, and turn it off before placing the baking sheets in the oven.
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22
Remove the baking sheets from the oven, and preheat oven to 400 degrees F.
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23
Bake rolls for 18-20 minutes, checking after 18 minutes, until a light, golden brown.
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24
Remove rolls from baking sheets, serve immediately, or cool to room temperature on wire racks if you plan to freeze them.
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25
If you are going to freeze them, place cooled rolls in plastic freezer bags, preferably double bagging them.
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26
To reheat, thaw for about a half hour, and heat in a 350 degree F oven for about 10 minutes.
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27
This recipe makes about 60 mini-rolls or 30 large rolls.
