Dinner rolls

This is a no fail recipe!!!! Very soft and delicious rolls.
Can be made bigger for sandwich  buns
They hold well for 2-3 days, if they stay for so long ;),  and can be taken on a road trip, picnic, or any other place ;)
Kids can eat them for breakfast, with little butter and jam, lunch or dinner.

Ingredients:
1 pkg yeast
1/4 cup warm water
1 cup buttermilk, room temperature
1/4 cup butter
2 table spoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
4 cups all purpose flour
2 teaspoon cornmeal
1 table spoon oil or butter to brush the rolls before baking

Method:

Devolve the yeast in 1/4 cup warm water with 1 teaspoon flour, sugar and little salt. Keep aside for 5 mins.
Mix room temperature buttermilk, butter, remaining sugar, salt, baking coda, egg and yeast. Beat well until well blended. Add flour to form soft dough. Knead for 10 minutes and place in a greased bowl in a dark warm place to rise for about 1 hour.
Punch down the dough and knead for about 5 minutes on a lightly floured surface.
divide into 24 small or 12 big pieces. Shape each one as a ball. Grease a skillet or a baking dish and place the rolls in it. Cover with cloth and let rise until doubled. Brush the top with oil or warm butter and bake for  18-20 mins or until golden brown in a preheated oven at 375F.
Let the rolls cool down and remove them from the skillet or the pan.

Enjoy!!!