"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
6 c. self-rising flour 1/4 c. sugar 2/4 c. oil 2 c. buttermilk 1 pkg. yeast in 1 c. lukewarm water
Preheat oven to 425º. Combine the dry ingredients, then add the oil, buttermilk and yeast to the mixture. Store in the refrigerator. Pinch off as needed for rolls. Keeps in the refrigerator for up to 3 weeks. Bake for 10 to 12 minutes.
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