Buttermilk is a natural byproduct of making butter. It supports strong bones, improves oral health, and may help lower cholesterol and blood pressure levels. But how do you use it? I have come up with a few buttermilk recipes that I love that I want to share with you.
Layered buttermilk rolls is a variation of a recipe that was in my grandmother’s cookbook that she was given when she got married in 1948. It lists it as the perfect picnic roll since it has all the butter it needs on it already. I love how the buttered layers pull apart and are so fluffy. All-in-all, a fabulous treat to eat and a great way to use your leftover buttermilk.
Layered buttermilk roll INGREDIENTS
2-1/4 teaspoon yeast 2 cups warm buttermilk 1/3 cup warm cream 1/4 cup sugar 2 tablespoons melted butter 4 cups flour divided in half 1/4 teaspoon baking soda 2 teaspoons salt
Begin by making the dough. Mix together the yeast, warm buttermilk, warm cream, sugar and melted butter.
We used high gluten flour which makes it nice and fluffy. You can substitute 1/2 cup of the 4 cups of regular flour with vital gluten to make your own high gluten flour. You can also make it with regular flour. It will just be a little less fluffy. Sift in 2 cups of flour, the baking soda and salt. Mix it together.
Add 2 more cups of sifted flour. Work the flour into the dough. If it is still sticky you will want to add a little more flour. This is a softer dough so don’t add too much flour just to the non-sticky point.
Place the dough in a greased bowl, cover it and set it in a warm location to rise until double to triple in size. This usually takes about 2 hours.
Roll out sections of the dough to 1/8-1/4 inch thick, cut into a large square, brush it with melted butter and cut into 2 inch squares.
Stack 4-6 squares sideways in a buttered muffin tin. Rise in a warm place for 30 minutes or until doubled.
Bake at 425 degrees for 15-20 minutes or until golden brown. Enjoy!
If you have any questions or comments please post them below.
