Serves: 5
Total Calories: 902
In a large mixer bowl, dissolve yeast in warm water let set until foamy, 5 to 10 minutes. Add 2 1/2 cups flour, buttermilk, butter or margarine, eggs, sugar, baking powder and salt. Blend on low speed for 30 seconds, scraping sides and bottom of bowl frequently. Beat 2 minutes on medium speed. With a wooden spoon, stir in remaining flour (dough will be soft and slightly sticky). Knead for 5 minutes on a lightly-floured board using a bread spatula or putty knife to aid in handling sticky dough. Let rest, covered, for 10 minutes cut in half. Shape as suggested below.
For Sugar Fingers:
Roll dough into a 14 x 6-inch rectangle spread surface with softened butter and sprinkle with sugar. Fold dough in half lengthwise cut 1-inch wide strips. Twist from both ends, lengthening to about 5 or 6 inches. Cut in half pinch ends. Place each on a greased baking sheet, 1 inch apart. Cover and let rise in a warm place, free from drafts, until doubled, 30 to 40 minutes. Bake in a preheated 375° F oven for 18 to 20 minutes or until golden. Remove from baking sheets cool on wire racks. When cold, top with Lemon Glaze. Makes 28 Sugar Fingers.
For Raspberry Pinwheels:
Roll dough into a 14 x 6-inch rectangle spread surface with jam and sprinkle with nuts. Roll dough starting from long side as for a jelly roll. Cut in 1-inch slices and place in two greased 8-inch round baking pans. Let rise, covered, in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350° F oven for 18 to 20 minutes or until golden on top. Remove from pans cool on wire racks. When cold, top with Lemon Glaze. Makes 14 Pinwheels.
This Basic Easy Sweet Dough With Variations recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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