Buttermilk Cinnamon Rolls (Seattle)

Buttermilk Cinnamon Rolls (Seattle) Ingredients

DOUGH	1/2 c Vegetable oil
2 pk Dry yeast	4 1/2 c Flour
1/4 c Warm water	TOPPING
1 1/2 c Buttermilk	1/2 c Butter; melted
3 tb Sugar	1 1/4 c Firmly packed brown sugar
1 ts Salt	1 1/2 ts Cinnamon
1/2 ts Soda

Instructions for Buttermilk Cinnamon Rolls (Seattle)

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 CompuCooks Kitchen. Posted by phannema@wizard.ucr.edu and mcBuster on 97; 98. Recipe by: Jr League Seattle Posted to MC-Recipe Digest by KitPATh on Mar 09, 1998

Main Ingredient: MilkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Brown Sugar	Butter	Buttermilk	Cinnamon
Flour	Salt	Sugar	Vegetable oil
Yeast

Brunch Compucook Butter Milk

for flavor and categorization

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