Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, buttermilk, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 2 cups flour, and beat 2 minutes at medium speed. Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; divide in half. Divide each half into 8 equal portions; shape each portion into a ball. Place at least 1 inch apart on large baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 325° for 18 to 20 minutes or until lightly browned. Remove rolls from baking sheets; let cool on wire racks.