Tuesday, August 7, 2012

Buttermilk Crown Rolls

Buttermilk Crown Rolls

Hot homebaked rolls made using buttermilk for a richer, slightly tangy flavor.
Another way to gain the health benefits of buttermilk.  For those just learning to make bread always remember this key rule :  Bread dough for rolls and loaf bread does better the more you handle it. Biscuits need to be handled as least as possible.
Serves 12


White All purpose flour 6 cups or more
3 tablespoons butter flavor crisco
11/2 tablespoons yeast
2 cups buttermilk
1/4 cup warm water
1 tablespoon sugar
1 teaspoon salt
melted butter for brushing tops later


Mix warm water, slightly warmed buttermilk and yeast
Add salt and sugar and wait a few minutes to proof the yeast.
It should start to bubble enough to know it is alive and working before you waste your time and other ingredients.

Add in shortening to warm water and milk to allow it to melt.
Add in flour a few cups at a time to make a dough that is well blended and smooth and no longer sticks to the hands.

Knead on a well floured board at least 300 times.
Place in a greased bowl in a warm place to rise.
Can take several hours esp. on a cold, damp day.
Cover bowl with plastic wrap or a damp tea towel.

When dough has doubled it should be ready. You can check this by gently pressing two fingers on the top of the dough. If your finger tip imprints stay.. it is ready.
Make out into rolls and place in a greased spring form pan.
Anything will work if you don't have one. Use a round cake pan or whatever.
Getting the crown shape takes the spring form or round pan.
Place back in warm spot to raise for 2nd time til doubled.

Bake in 425 oven for 15 minutes.
Baste with melted butter halfway through.

Turn out to cool on rack or covered dough board.

Cover in container or with plastic wrap to preserve freshness and moisture until used up.

This is a recipe I modified from the previous buttermilk crown recipe and I found this performed much better.

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