Ingredients
1 pkg. dry yeast
1 Tbsp. sugar
1/4 c. warm water
1 c. buttermilk
1/4 tsp. baking soda
1/2 c. butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix
Cinnamon Filling:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. chopped nuts
Powdered Sugar Glaze:
1/2 c. powdered sugar
1/2 Tbsp. butter
1 Tsp. hot water
Preparation
In a small bowl, dissolve yeast and sugar in warm water. Set aside. bring buttermilk to a boil in a small saucepan; buttermilk should curdle. In a large bowl, combine buttermilk, baking soda, and 1/2 cup melted butter. Add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until a soft dough forms a ball. On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional mix if need to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Punch down dough and roll out to a 12x20 inch rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle cinnamon filling lengthwise over half of dough to within 1/2 in of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes. Preheat oven to 375 deg. Bake 10-12 minutes, until golden brown. Brush on Powdered Sugar Glaze while rolls are still warm. Makes about 24 twists.
