TEXAS SOURDOUGH ROLLS I love these because they are a no-fail roll...the combination of yeast and self rising flour make sure your bread rises! ;-) 2 packages yeast 1 cup very warm water 2/3 cup oil 2 cups buttermilk 5 cups self rising flour 1 tsp. baking soda 1 tsp. salt 2 1/2 TBSP. sugar Mix all dry ingredients together and set aside. Dissolve yeast in warm water for 2-3 minutes. In a large bowl combine oil and buttermilk. Stir in yeast and gradually stir in flour mixture. Form into a soft ball and place in a covered container in the fridge until ready to use. To make rolls, form dough into 2 inch balls (use a floured board and hands to handle easier) and place in a greased 9 x 13 inch pan. Cover pan with a dish towel and set in a warm place to rise for approximately one hour. Bake at 375 degrees for 20 - 25 minutes. For a wonderful flavor, brush top of rolls with melted butter 5 minutes before you remove from the oven. This dough will keep in fridge for up to one week. *I like to roll the dough out to about 1 inch thick and use a cookie cutter to make these rolls a uniform size. A handy utensils I discovered was the top off a cooking spray can (i.e. Pam, etc...) -- this makes a wonderful sized biscuit cutter! It has a whole in the top to make it even easier to remove the dough. Don't forget to flour whatever cutter you use to make your dough easily fall out! Maggie