Directions: |
Directions:Dissolve yeast and sugar in water. Add oil buttermilk and baking soda, mix well. Add flour in one cup at a time until mixed. Let rise in a large covered bowl until doubled. I use quick acting yeast and place it in a warm spot for thirty minutes. Punch down and knead in the bowl. This recipes doesn't take endless kneading or any expert techniques. You can punch, twist and just generally abuse it for a few minutes if you like. You are just trying to develop the gluten a little and cannot mess this recipe up. This dough is very elastic and not sticky like some doughs so will be much easier for the beginning bread maker to handle. It lends itself well to dinner rolls, crescent rolls and cinnamon rolls. I've even used it for pizza but I prefer a bland dough so it doesn't compete with all those flavors and this is just not a bland dough. Still it's quick and better than frozen pizza...my family loved it.
I roll it ought the desired thickness...usually thin for crescents or cinnamon rolls and brush a generous amount of melted butter over it. If I'm making cinnamon rolls, I sprinkle it with cinnamon and sugar to taste, dot it with a few slices of butter, roll it up and cut my rolls. I keep a container of cinnamon and sugar mixed and on hand all the time for just such an occasion. I don't measure the mixture and just use a light hand when adding the cinnamon. For crescents I cut it accordingly but my new favorites are my little fold over half moon rolls. You roll it thin and cut out a generous circle of the buttered dough and fold it in half leaving the top side a little shorter than the bottom. This leaves a perfect little pocket for jelly or preserves.
Whatever you choose to make goes on a greased pan and in a 400º oven until lightly golden brown. See my sweet roll glaze if you choose cinnamon rolls.
Remaining dough can be kept covered and refrigerated for up to one week. |
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