(by Erin Roach)
1 3/4 c. buttermilk
1/2 c. sugar
1 t. salt
1/2 c. canola oil
1 egg, beaten
1 package yeast
1/4 c. warm water
6 c. flour
1/2 t. baking powder
1/2 t. baking soda
In a large bowl, mix together buttermilk, sugar, salt, oil and egg.
Dissolve yeast in water and let it foam, them add to batter.
Stir in flour, baking powder, and baking soda.
Knead in floured bowl until smooth.
Store, covered, in refrigerator, punching down daily. Batter keeps for 5 - 7 days.
When ready to use, grease muffin tin with vegetable oil.
Pull off dough in balls and place 2 balls of dough in each well of the tin.
Let rise until doubled in size (about 1 1/2 hour).
Preheat oven to 400 F.
Bake for 15 minutes.
(Read Culinary DNA, the story that accompanies this recipe.)