Ruby'S Rolls - cooking recipe

Ingredients

3 1/2 c. self-rising flour
2 Tbsp. sugar
1 pkg. dry yeast
1/4 c. lukewarm water
1 c. buttermilk

Preparation

Dissolve yeast in water.
Put flour in a large bowl.
Make a hole in flour.
Pour buttermilk, yeast, sugar and oil in flour. Stir with a spoon to make dough.
Knead on board.
Roll out 1/4-inch thick and cut with a biscuit cutter.
Fold over with melted butter and let rise 45 minutes.
Bake at 450\u00b0 until brown. Melt butter and pour just a little bit on each roll before putting in oven to bake.
When making dough the night before, it will keep in the refrigerator 4 to 5 days.