In small bowl, dissolve yeast in warm water and set aside.
In large bowl, combine flour, buttermilk, oil, baking soda, and sugar. Stir in dissolved yeast. Cover and refrigerate 24 hours before baking.
To bake, preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Spoon dough into prepared pans. Bake 10 minutes or until golden brown. Will keep in refrigerator 7 days.
Originally Submitted
1/8/2011
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