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2 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1 1/4 c. buttermilk (or 1 1/4 c. milk with 1 tbsp. vinegar)
2 eggs
5 1/2-6 c. "Better for Bread" flour
1/2 c. butter, softened
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt

In a large mixer bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and slightly sticky.)

Turn dough onto well floured board; knead 5 minutes or about 200 turns. Shape dough immediately (no need to let rise) into desired rolls (see below). Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched.) Heat oven to 375 degrees. Bake as directed.


1/2 recipe Quick Buttermilk Sweet Dough
2 tbsp. butter, softened
1/4 c. granulated sugar or brown sugar
2-4 tsp. cinnamon


1 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla


Roll dough into a rectangle, 15 x 9 inches; spread with butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices. Place slightly apart in greased muffin cups. Let rise until double. Bake 25-30 minutes. While warm, frost with icing.


Before rolling dough into rectangle, melt 1/4 cup butter in baking pan; stir in 1/2 cup brown sugar (packed), 2 tablespoons corn syrup and 1/2 cup pecan halves. Spread in pan. Roll, slice and bake about 25 minutes. Immediately turn pan upside down on large tray. Let pan remain a minute so butterscotch drizzles over rolls.

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