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Buttermilk Rolls Breads and Breakfast

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Recipes 1 2 3 4 5 6
Servings 12 24 36 48 60 72
Makes 24 rolls 48 rolls 72 rolls 96 rolls 120 rolls 144 rolls
Warm buttermilk 1-1/2 C. + 2 T. 3-1/4 C. 4-3/4 C. + 2 T. 6-1/2 C. 8 C. + 2 T. 9-3/4 C.
Oil 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Sugar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Salt 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.
Baking soda 3/4 t. 1-1/2 t. 2-1/4 t. 1 T. 1 T. + 3/4 t. 1 T. + 1-1/2 t.
Bread flour 4 C. 8 C. 12 C. 16 C. 20 C. 24 C.
Dry yeast 2-1/4 t. 1 T. + 1-1/2 t. 2 T. + 3/4 t. 3 T. 3 T. + 2-1/4 t. 4 T. +1-1/2 t.
Butter or margarine (melted), optional 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.

Assembly Directions:
In bread machine, place first 7 ingredients (buttermilk through yeast) in order suggested by manufacturer. Select dough setting. (Check after 5 minutes of mixing; add 1 to 2 Tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with melted butter, if desired. Bake at 350° for 12 – 14 minutes or until golden brown. Remove from pan to wire rack to cool.

Freezing Directions:
Cool completely and place in freezer bags. Seal, label and freeze.

Serving Directions:
Thaw, if frozen. Can be served at room temperature or wrap in foil and bake at 350° for 10 minutes or until warm.

Nutritional Info: including butter
Per Serving: 270 Calories; 9g Fat (31.6% calories from fat); 7g Protein; 39g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 508mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1-1/2 Fat; 1/2 Other Carbohydrates.

From the Monthly Newsletter (Friday, October 31, 2008)

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