Buttermilk cinnamon rolls (seattle)

1 Servings

Ingredients

Quantity Ingredient
2 packs Dry yeast
¼ cup Warm water
1½ cup Buttermilk
3 tablespoons Sugar
1 teaspoon Salt
½ teaspoon Soda
½ cup Vegetable oil
4½ cup Flour
½ cup Butter; melted
1¼ cup Firmly packed brown sugar
1½ teaspoon Cinnamon

Directions

DOUGH

TOPPING

To prepare dough: Dissolve yeast in warm water. Heat buttermilk until warm.

Stir in sugar, salt, soda, oil, flour and yeast until mixed. Knead 15 times. Cover and let rise 15 minutes. Roll dough into rectangle approximately 10 x 18 inches. To prepare topping: combine ingredients and spread on dough. Roll up rectangle, cut into 1-inch pieces, and place cut side up in buttered 9-x18-inch pan. Let rise 30 minutes. Preheat oven to 400 degrees. Bake rolls for 10 to 15 minutes - until lightly browned. Cool slightly and serve.

Yield: 18 rolls. One PER SERVING: Calories, 288; Protein, 4 g; Carbohydrates, 42 g; Fat, 12 g; Sodium, 214 mg; Cholesterol, 15 mg; Dietary Fiber, 1 g.

>Recipe from THE SEATTLE CLASSIC COOKBOOK by the Junior League of Seattle (C) 1983, 1989. Ten Speed Press; see also CompuCook's Kitchen. Posted by phannema@... and mcBuster on 97; 98.

Recipe by: Jr League Seattle

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998

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