Olive bread ring

Yield: 10 Servings

Measure Ingredient
¾ cup Warm buttermilk
1 pack (13.75-oz) Pillsbury hot roll mix
1 Egg; beaten
2 tablespoons Sugar
¾ cup Shredded Swiss cheese
¾ cup Chopped walnuts
¾ cup Thinly sliced stuffed green olives

Warm buttermilk in sauce pan. DO NOT BOlL. Sprinkle yeast from roll mix over warm buttermilk. Thoroughly blend in egg with fork or wire whisk, add sugar, and set aside, cooling to room temperature. ln a bowl, mix together roll mix. Stir in cheese, walnuts and olives. Add buttermilk mixture and stir until dough clings together. Turn onto lightly floured board and knead 5 or 6 times. Place in buttered bowl. Cover and allow to stand in a warm place until doubled (about 1-½ hours). On lightly floured board, knead dough 8 to 10 times. Shape into roll about 16 to 18 inches long and place in a well-buttered bundt pan, making certain that the ends are well sealed.

Cover and let stand in a warm place until doubled (about 45 minutes). Bake in a preheated 325ø oven for 35 to 40 minutes or until done. Test with a cake tester. Turn onto wire rack to cool. May be served with Bacon Cheddar Cheese Spread (See recipe).

NANCY COUCH LEE

(MRS. JAMES M. JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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