| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Rolls, Yeast bread |
10 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1/4 |
c |
Water; warmed |
| 1/2 |
c |
Butter; softened |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 1/4 |
c |
Buttermilk; scalded |
| 1/2 |
ts |
Baking soda |
| 5 |
c |
All-purpose flour |
|
|
Butter; melted |
INSTRUCTIONS
Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let
cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 1/2 to 5
cups flour until a soft dough is formed. Cover and rise in a warm place
until double (about one hour). Place on floured surface and roll out to a
15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack
5 high and cut into 1-1/2 inch pieces. Place cut side down in greased
muffin tins. Rise until light (about 30 minutes). Preheat oven to 400
degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour.
NOTES : These are so light they almost float. They brown beautifully and
have a wonderful buttery flavor. I made them for the first time for
Christmas dinner 1988 and have made them often since.
Recipe by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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