Recipe by Mimi in Maine
These are easy to make and they have very good flavor--yummy. There is no rising. They are between a roll and a biscuit. Our family loves them--especially my granddaughter. So good with homemade soup on a cold night. Have given this recipe to many people and they love them.
Top Review by smellyvegetarian
These are just fantastic--5 stars from us! They were good as rolls/biscuits to accompany dinner, then incredible a few days later when I used the rest of the batter to make cinnamon rolls. I used half the sugar, and used equal parts white wheat, whole wheat, and spelt flours to add fiber/protein. Since other reviews don't mention how they made cinnamon rolls, here;s what I did: I rolled the dough into a rectangle and brush with butter then sprinkled with sugar and cinnamon. I then rolled the rectangle lengthwise and cut it into equal portions. Because I like gooey rolls I put them close together in a pan (sides touching) I had coated with cinnamon sugar and baked about 20 minutes. Once cool I brushed on a glaze made of powdered sugar, a few T milk, and a few drops each of vanilla and butter extracts. Heaven! Thanks so much for posting, Mimi!
- 2 (1/4 ounce) packages dry yeast, dissolved in
- 1 cup warm water
- 7 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 4 teaspoons baking powder
- 1⁄2 cup sugar
- 2 cups buttermilk (dry may be used after you add the water)
- 1⁄2 cup vegetable oil
Directions See How It's Made
- In a large bowl dissolve the yeast in the warm water.
- In the same bowl mix all the rest of the ingredients.
- Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away.
- Roll to 3/4" thickness and cut with biscuit cutter.
- Make as many as you want; the rest can be saved for another time.
- Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
- LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.