Recipe - Buttermilk Cinnamon Rolls (Seattle)

DOUGH
2 pack Dry yeast
One fourth cup Warm water
1 One half cup Buttermilk
3 tablespoon Sugar
1 teaspoon Salt
One half teaspoon Soda
One half cup Vegetable oil
4 One half cup Flour

TOPPING
One half cup Butter; melted
1 One fourth cup Firmly packed brown sugar
1 One half teaspoon Cinnamon

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 1inch pieces, and place cut
side up in buttered 9x18inch 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@wizard.ucr.edu and mcBuster on 97; 98.

Recipe by: Jr League Seattle

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 09,
1998