Prep 1 hr 50 mins
Cook 15 mins
Another family tradition, from the ancient pages of our Pillsbury baking cookbook. These are a staple at the dinner parties we attend, as well as a common suggestion at home. :)
- 4 1⁄2-5 cups flour
- 1⁄3 cup sugar
- 2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 2 packages active dry yeast
- 1 2⁄3 cups buttermilk
- 1⁄2 cup butter
- melted butter
- Preheat oven to 400.
- In large bowl, combine 2 c flour, sugar, salt, soda, and yeast.
- In saucepan, heat buttermilk and butter until milk is*warm* (butter won't be melted).
- Add to dry mix.
- Blend until moistened; then beat 2 minutes.
- By hand, stir in remaining flour until dough is stiff.
- Cover and let rise in warm place for 1 hour.
- Punch down dough.
- Roll out onto floured surface to 15x15 in, approx.
- Brush*very* generously with melted butter.
- Cut into 10 strips; stacking 5 together to make 2 layered stacks.
- Cut each stack into 10 pieces.
- Place*cut-side down* in greased muffin tins.
- Cover and let rise for 30 minutes.
- Bake for 15-20 minutes, or until golden brown.
- **Ifyou want to partially bake them and then finish the job at the party so they can be served warm, bake in oven at home until they are just about to start turning brown (about 10 minutes).
- Refridgerate until ready to brown.
- Then pop into the oven at the party to finish browning.