2 cups buttermilk, warmed (or 2 cups milk + 2 T lemon juice)
1 pkg. yeast
1/4 tsp. baking soda
2 tsp. salt
1/4 cup sugar
1/4 cup butter (1/2 cube)
5 cups flour
Add yeast & sugar to warmed buttermilk (if the milk is too hot, it will kill the yeast, so just get it really warm). Using a dough hook in a large mixer, add soda, salt, butter & flour (gradually). Beat with dough hook until a soft dough forms that does not stick to the sides of the bowl. You may need to add more flour - up to a cup more. Turn dough out onto floured surface and knead a few times until you've formed a nice ball. Coat a large bowl with 2 T oil and turn your dough ball in it a few times to prevent from sticking while raising. Cover dough and allow to rise in a warm place for about 1 1/2 hours.
Turn dough out onto your work surface. Do NOT use flour at this point as the little bit of oil in the dough will be your friend while shaping. Using a sharp knife, cut dough into 16 equal sections and shape into balls. Allow to rise for 30-40 more minutes in a warm place. Bake for 15-18 minutes @ 425.
(Easy Shaping Method: Place two dough balls in front of you at a time on the countertop. Put your hands over them, palm down, and begin to roll the balls quickly. Your fingers should be arched with your tips touching the countertop, your right hand will move counterclockwise, your left hand clockwise. The dough should catch on the outer edges of your palms as you slide it back towards you on the countertops. The catching and rolling motion will make smooth doughballs.)