Buttermilk Cinnamon Rolls
- 2 - .25 oz. pkgs. active dry yeast
- 1/4 cup warm water - 110° F
- 1 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 4 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter, melted
- 1 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a small saucepan, heat the buttermilk until warm to touch.
Pour the buttermilk and oil into the yeast mixture; mix well.
Combine the flour, salt and baking soda. Stir the flour mixture into the liquid, 1 cup at a time until a soft dough forms.
Turn dough out onto a lightly floured surface and knead 20 times.
Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.
Slice into 1 inch pieces and place cut side up in a lightly greased 10 x 15-inch baking pan.
Cover and let rise 30 minutes or cover and refrigerate overnight.
Bake in oven preheated to 400° F for 20 to 25 minutes, until golden brown.
Let stand 2 to 3 minutes before serving.Servings: 1 dozen
Submitted by: Recipe Group Member
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