1 Tbsp. active dry yeast
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.
Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:
½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.
Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!
Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.
By: Sue Ann Bodily