BUTTERMILK ROLLS

This recipe is from Cocoa at Chocolate on my Cranium

Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water

Add:
4 eggs
1 1/2 cups sugar
In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter

Add:
1 tsp. soda
4 tsp. salt

Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size. Punch dough down and make into either dinner rolls or sweet rolls.

DINNER ROLLS: Roll out dough about 1/2 inch thick, cut with biscuit cutter, dip in melted butter, place in pan close together. Let rise 45 minutes. Bake at 350 degrees for about 20 minutes. Makes about 6 dozen.

SWEET ROLLS: Divide dough into three equal pieces. Roll each piece into a 18 x 12 inch rectangle. On each rectangle spread 2 Tablespoons softened butter, sprinkle 1 cup brown sugar, and 1 Tablespoon cinnamon all over. Roll up the long side so your roll is 18 inches. Slice in 3/4 inch thick rolls. Place on greased pan. Let rise for 45 minutes. Bake at 350 degrees for about 20 minutes. Cool slightly, frost with frosting. Makes about 6 dozen.

Variations:
Sprinkle 3/4 cup pecans or walnuts
Sprinkle 1 cup raisins or dried cranberries

ORANGE ROLLS: Follow instructions for rolling out sweet rolls. Mix 1/4 cup orange juice concentrate with 1/4 cup softened butter, add 1 tsp grated orange peel. Spread on reactangle of dough. Roll up and slice 3/4 inches thick. Place on greased pan, let rise for 45 minutes. Bake at 350 for 20 minutes. Cool slightly, frost with frosting.

FROSTING:

1 8 ounce package of cream cheese, softened
12 TBSP milk
6 cups powdered sugar

Whisk the cream cheese with mixer until creamy. Add the milk and whisk until blended. Slowly add the powdered sugar, whisk until smooth. Spread over the rolls. Serve immediately.