Directions: |
Directions:Mix together buttermilk, sugar, soda, salt, and shortening. Crumble yeast into mixture. Stir until yeast is dissolved. Mix in flour, first with spoon, then with hand.
Turn dough onto floured board. Cover, let stand 10 minutes to tighten up, then knead until smooth and elastic. Shape as directed below. Cover with damp cloth, let rise at 85 º until double... from 1 to 1 1/4 hours. Bake as directed.
Variations - Use whole recipe above for each
1. Cloverleaf Rolls: Shape into 1 inch balls. Place 3 balls in each of 18 greased medium-sized muffin cups. Let rise as above. Bake 15 to 20 min. at 400º. Makes about 1 1/2 dz.
2. Parkerhouse Rolls: Roll 1/4 inch thick on lightly floured board. Cut with 2 1/2 floured cookie cutter. Spread with very soft butter. Make crease with back of knife across each round...just off center. Fold so larger half slightly overlaps. Press edges together at ends of crease. Place almost touching in greased baking pan. Let rise as above. Bake 15 to 20 minutes at 400º. Makes 1 1/2 dz.
3. Cinnamon Rolls: Roll dough on lightly floured board into an oblong 9x12 inch. Spread with 2 T. softened butter. Sprinkle with mixture of 1/2 c. sugar and 2 tsp. cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 12 slices 1-inch wide. Place cut-side-up in well greased square pan, 9x9. Let rise as above. Bake about 25 min at 400º. Ice tops with confectioners sugar icing, if desired. Makes 1 dz.
4. Butterscotch Rolls: Proceed as for Cinnamon Rolls, but place slices in 9x9 baking pan coated with 1/3 c. melted butter, 1/3 c. brown sugar, 1/3 c. pecan halves. Let rise; bake, then turn upside down immediately onto a baking sheet. Let pan stay 1 min. to allow mixture to run down over them. Makes 1 dz. |
This recipe for Basic Dough is from