Buttercrust Buns (rolls)
2packages or 3 teaspoons active dry yeast
1 1/4 cwarm water (110')
1 stickbutter, softened
1 1/4 cbuttermilk , scalded
1/2 tspbaking soda
5 csifted all purpose flour or bread flour
How to Make Buttercrust Buns (rolls)
- Soften yeast in warm water. Use 1 tsp. of your sugar to activate yeast.
- Combine butter, remaining sugar, salt and buttermilk; scald and let cool to lukewarm. About 100'
- Blend in yeast and baking soda. Gradually add 4 1/2 to 5 cups of flour until soft dough is formed.
- Cover and let rise in a warm place (70' to 80') until double in size (about one hour).