Yield: 12 servings
|2½ teaspoon||Active Dry Yeast|
|2 tablespoons||Warm Water (100 To 110 F)|
|1 cup||Warm Buttermilk (100 To 110 F)|
|¼ cup||Butter -- softened|
|1 large||Egg -- beaten|
|½ teaspoon||Baking Soda|
|3 cups||(Approx) Unbleached Flour Preferably Bread Flour|
|1 tablespoon||Milk -- for glaze|
1. In a small bowl, sprinkle the yeast over the water and let stand until creamy, about 10 mins; stir to dissolve. 2. In a large bowl, mix the yeast mixture, buttermilk, butter, egg, sugar, salt, and baking soda. Add 1 cup of the flour and beat to form a batter.
Gradually beat in enough of the remaining flour to form a dough that is too stiff to stir. 3. On a lightly floured surface, knead the dough, adding flour as needed to make a supple dough that isn't sticky. Continue kneading until smooth and elastic, 10 to 15 mins.
Form into a ball and place in a lightly buttered large bowl. Turn once to coat the top with butter. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1½ hrs. 4. Lightly butter a 10-inch round springform pan. Punch down the dough. Knead briefly on a lightly floured surface. Divide the dough into 12 equal portions. Form each into a ball and place in the prepared pan. Cover with plastic wrap and let rise until almost doubled, about 45 mins. 5. Preheat the oven to 350 F. Lightly brush the tops of the rolls with milk. Bake until the rolls are golden brown, about 15 to 20 mins. Cool slightly, then remove the sides of the springform pan. Pull the rolls apart to serve. Makes 12 rolls from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking