Buttercrust Buns (rolls)
By
Judy Kaye
@paintedcookie
1
Yummy, My family loves these. They make a great addition to any meal or sandwich. I bake them in a muffin tin if I want rolls or in a buttered cake when I want buns and double the recipe to make large 10 buns. These days I half this recipe and put it in muffin tins to bake. One or the reasons this bread is so loved is that the finished product is as light as a raised donut.
Ingredients
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2packages or 3 teaspoons active dry yeast
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1 1/4 cwarm water (110')
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1 stickbutter, softened
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2 Tbspsugar
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2 tspsalt
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1 1/4 cbuttermilk , scalded
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1/2 tspbaking soda
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5 csifted all purpose flour or bread flour
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·butter, melted
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).
- Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in greased muffin tins.
- Rise until light (about 30 minutes). Preheat oven to 400 degrees while you are waiting for buns to rise. Bake 15 to 20 minutes. Makes two rolls per cup of flour.
