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To mix dough in a bread machine:
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Put all ingredients except for the buttermilk in the pan of your bread machine. Program bread machine for the dough cycle and hit start.
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To mix dough in a stand mixer:
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Put all ingredients except the buttermilk in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 10 minutes, or until a smooth, elastic dough is formed. Remove the bowl from the mixer, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
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To mix dough by hand:
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Add all ingredients except for the buttermilk to a large mixing bowl. Use a sturdy wooden spoon or your hand to stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth, elastic dough forms, about 15 minutes. Place in an oiled bowl, cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1-2 hours.
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To form rolls:
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1. Lightly grease an 11-inch by 13-inch baking sheet or line the pan with a silpat or parchment paper. Set aside.
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2. Divide dough into 3 equally sized pieces and form into logs.
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3. Divide each log into 5 equal pieces for standard sized rolls or 4 equal pieces for larger Italian sausage or hoagie rolls.
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4. Working with one piece at a time, pat each piece out into an oval.
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5. Press an indentation down the length of the center of the oval with the side of your hand.
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6. Roll the dough up around the indentation.
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7. Pinch the seam together lightly.
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8. Roll the pieces gently seam side down until about 6-inches in length.
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9. Transfer the pieces of dough to the lined baking sheet, leaving about 1 inch between the pieces, and let rise in a warm, draft-free place until puffy, about 30 minutes.
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10. Preheat oven to 375u00b0F.
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11. Brush the puffy dough generously with buttermilk.
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12. Bake for 18-22 minutes, or until deep golden brown.
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13. Cool the rolls on a rack for at least 10 minutes before slicing.
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To serve as a hot dog or sausage roll:
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Make a slice down the center of the top of the roll nearly through to the bottom. Gently pry open with your fingers to hold the hot dog or sausage.
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To serve as a hoagie or sandwich roll:
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Lay the roll on its side and slice it in half about midway up the roll.
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To store leftovers:
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Wrap tightly and store at room temperature for up to two days. They can be wrapped tightly and frozen for storage up to a month.
