The Southwest Voice

Universal Bread Recipe

2/3 cup warm water

2 pkgs yeast (rapid rise)

Put together in a bowl and let sit.  If the yeast looks foamy the yeast is active which is good. To this bowl add:

1/4 cup margarine or butter

1/2 cup sugar

1/2 tsp salt

2 cups flour (unbleached)

1 cup buttermilk

Mix these in a bowl (with a Kitchen Aid mixer, use the cookie mixing attachment) until a dough forms.

Add 2 more cups of flour and mix again.

switch the cookie mixing attachment and use the dough hook. Add 2 more cups of flour (plus or minus depending on how the dough looks) and mix.

(Above recipe can also be done in a bread maker. Add the total amount of all ingredients in the same order listed for classic white bread, yet substituting buttermilk for the dry milk.)

Let the dough rise at least one time. Cut off a chunk of the dough. on a lightly floured cutting board, roll the dough as if making a pizza crust thickness. Cut triangles out of the dough. triangle sizes can vary, but the average size should be about 4 inches in height and 3 inches in width. If you are looking for smaller or larger dinner rolls, adjust the size. With one triangle, begin at the base of the triangle and roll the dough until you reach the tip of the triangle. It should look similar to a croissant. place it on a greased cookie sheet. Repeat the process until all of the dough has been used. Typically this can make 28-36 dinner rolls ­but it is dependent on the size you choose.You can allow them to rise before baking or just bake them. Preheat the oven to 350degrees. Bake for 10-15 minutes or unt1l golden brown. After taking them out of the oven, quickly brush the tops with butter. Serve hot or cooled.

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