From Linda Brisbay
Sift 3 cups flour, sugar, salt, baking soda and dry yeast in a large bowl. Combine butter, buttermilk and water in a saucepan and heat until liquid reaches approximately 125-135. Butter does not need to melt. Milk will appear curdled. Add milk mixture to sifted dry ingredients. Beat 2 minutes with an electric mixer at medium speed. Stir in additional 2 cups flour. Use remaining 1/2 cup of flour to dust kneading surface. Turn dough out onto lightly floured surface. Knead until smooth and elastic 8 - 10 minutes. Place dough in buttered bowl, turn dough to butter all sides. Cover and let rise in a warm place that is free from draft for approximately one hour, or until doubled, punch dough down and turn out onto lightly floured surface. Divide dough in half. Form each half into a roll 12 inches long. Slice each roll into 12 equal pieces. Place in 2 buttered (9-inch) round cake pans. Cover. Let rise in warm place, free from draft, until double in size (approximately 1 hour). Bake in a preheated 350 oven for 15 minutes, or until done. Remove from oven and brush lightly with melted butter. Remove from baking pans and cool on wire racks.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 46 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.9mg||4 %|
|Sodium 481.3mg||17 %|
|Potassium 53.3mg||1 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.5g|
|Protein 3.4g||5 %|
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Calories per serving: 150
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