1 tb Dry active yeast
3/4 c Warm water
1 c Buttermilk, at roomtemperature
2 tb Vegetable oil
4 1/2 c To 5 c all-purpose flour *
2 tb Plus 2 ts granulated sugar
2 tb Potato flour **
1 1/2 ts Salt

* plus additional for kneading ** (also marked potato starch, see note)

Combine yeast and warm water in a small bowl. Stir to dissolve yeast. Let
stand until
yeast begins to foam, about 5 to 10 minutes. Combine yeast mixture with
buttermilk and
oil in a large mixing bowl. Stir in flour, sugar, potato flour and salt. Add
additional flour
or water if necessary. Dough should come away from bowl an firm enough to
handle
with hands.

Turn dough onto a lightly floured surface and knead for 10 to 15 minutes or
until dough
is smooth and soft. Place dough in a lightly greased bowl. Cover with a damp
cloth or
plastic wrap and let rise a warm place until double, approximately 1 hour.
Shape dough
into 18 rolls and place on a lightly greased cookie sheet. Let rise until
double,
approximately 1 hour. Preheat oven to 375 degrees.