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.
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