Breads and Rolls
(or soured milk)
Extra flour for kneading
Dissolve yeast in warm water.
Put flour, sugar, baking powder, salt and baking soda in large mixing bowl and mix.
Add oil, yeast and buttermilk and mix.
Cover until it has at least doubled in size.
This dough is very loose. Lightly work in enough flour so that dough isn’t sticky and can be rolled out. Don’t overwork the dough or the rolls will be tough.
Roll out dough to large rectangle about 1/2-inch thick. Spread with butter.
Liberally cover with brown sugar, cinnamon and a bit of nutmeg.
With the long side facing you, roll up dough and cut into 1-inch slices.
Place slices in greased 9x13-inch pan and another 8x8-inch pan. Don’t crowd them. Cover and refrigerate overnight.
In the morning, remove from refrigerator and let set 30 minutes before baking.
Bake uncovered at 350 degrees for 25-30 minutes until golden and center rolls are done in the middle.
Remove from oven and frost with your favorite cream cheese frosting or glaze.
Makes approximately 24 rolls.