Ever since, whenever we share this meal with others (which we usually do, because this is a big hunk of meat and we are only a wee family of three) they go on and on and on about how delicious it is. So this isn't so much as a recipe, as an idea. But I'll give recipes for my sides, cause they were good, and I totally take credit for them.
Tri-Tip with Potatoes and Rolls
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 3 cups flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, 5 cups flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.
Makes 2 dozen rolls. (I halfed it, when making for my little family..)
*I used buttermilk substitute, which is 1 T of lemon juice to each cup of milk. Worked just great.