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    You are in: Home / Recipes / Buttermilk Parsley Rolls Recipe
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    Buttermilk Parsley Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs 30 mins

    15 mins

    wicked cook 46's Note:

    From the Canadian Living website Posting for safe keeping The recipe says a star shaped pan but a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in. Times are approximate

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
    2. 2
      Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
    3. 3
      Whisk buttermilk mixture; stir into flour mixture.
    4. 4
      Stir in enough of the remaining flour to make soft dough.
    5. 5
      Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
    6. 6
      Cover and let rest for 10 minutes.
    7. 7
      Divide dough into 12 pieces; shape into balls, pinching at bottom to seal. Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
    8. 8
      Cover and let rise in warm place until doubled in bulk, about 45 minutes.
    9. 9
      Bake in 375°F (190°C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom. Remove from pan and let cool on rack. (Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.) Brush tops with melted butter (if using).

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    Nutritional Facts for Buttermilk Parsley Rolls

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 197.7
     
    Calories from Fat 40
    20%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 10.9 mg
    3%
    Sodium 393.9 mg
    16%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.4 g
    5%
    Protein 5.3 g
    10%

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