Julie, try number two was NOT good! I thought I'd try a different type of flour and so used Italian "00" flour - which is typically used to make pizzas, breads, pastas, etc. The dough just didn't rise and was quite bubbly. So, today I figured I would go back to basics. My mother was one of the best cooks Ive known and she used good old fashioned Five Roses flour always, for everything (and being Italian, of course she made pasta, bread and the worlds best pizza :-) Success! Although the dough did not rise as quickly as it did for Trailrunner (took closer to three hours), and I did need to add the full amount of water, the results were yummy. Much less dense than the first time, light, lots of great texture, and surprisingly easy to work with. I brought over two partially baked crusts still warm from the oven to a friend's tonight and had fun making a Hawaiian pizza with her four year old and a "grown up" one for the adults to munch on with drinks before dinner. Eliz

This recipe from the Atlanta Journal/Constitution calls for two cups of buttermilk. The only change I would make is that the gelatin in two tablespoons water sets up really fast, so wait until you are ready to add it to the cream mixture. Virginia Willis' Buttermilk Panna Cotta With Blackberry Coulis 6 servings Hands on: 20 minutes Total time: 6 hours, 20 minutes Although the Italian dessert panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and the gelatin. When testing the Rock Cream, it occurred to chef Virginia Willis that the dessert seemed very much like a panna cotta in taste and consistency and inspired her chef's version using buttermilk for a Southern flair and a garnish of blackberry coulis. 2 tablespoons water 1 (1/4-ounce) envelope unflavored gelatin 1 cup heavy cream 8 tablespoons granulated sugar, divided 2 cups whole-fat buttermilk 1 tablespoon pure vanilla extract 1 pint blackberries, divided 1 tablespoon Chambord, optional (or water) Pinch of salt Put 2 tablespoons water into small bowl; sprinkle in unflavored gelatin. Let stand until gelatin softens, about 10 minutes. Combine heavy cream and 7 tablespoons of the sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Transfer to a medium bowl and place over a bowl of ice water. Stir constantly to cool, 5 to 7 minutes. (Do not allow the gelatin to congeal.) Stir the buttermik and vanilla extract into the cooled cream mixture. Pour mixture into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day. Meanwhile, in the bowl of a food processor fitted with the blade attachment, puree half the blackberries, remaining 1 tablespoon sugar and Chambord (or water) with a pinch of salt until smooth. Strain through a fine mesh sieve to remove the seeds; set aside until ready to serve. Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon reserved coulis around the panna cotta; garnish with remaining blackberries and mint. Serve immediately. Per serving: 288 calories (percent of calories from fat, 48), 4 grams protein, 34 grams carbohydrates, 3 grams fiber, 16 grams fat (10 grams saturated), 57 milligrams cholesterol, 138 milligrams sodium.

I think 2 tsps of salt should be enough...taste the dough and see what you think How about this recipe: I like to make them in the mornings for a breakfast roll too. I usually double the recipe using only 1/3 cup sugar in the doubled recipe. If you keep the dough for a week, punch it down every day or so. They are a great roll. Buttermilk Refrigerator Rolls 1 Package dry yeast 1/2 cup warm water 1/2 cup melted butter 4 1/2 cups all purpose flour 1/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda 2 cups buttermilk Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter Combine dry ingredients; add to yeast mixture along with buttermilk. Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week. Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again. Bake on greased baking sheet at 400 for 8-10 minutes I'm glad you liked the rolls Emily. I'm about to make 300 of them for an upcoming event. I should have mentioned that the dough is very sticky after stirring. I scrape it onto my board and very gently knead in another 1/2 to 1 cup more flour. Just firm enough to handle. The flour is coating the outside of the gluten ball. Later, when punched down, I use enough flour to roll them out..it's actually more of a streching the ball into a flattish round. I try not to disturb the gluten sack. I do roll a bit, however. I'm not explaining it very well, but bread doughs can be managed by using flour on the outside and not incorporating it into the dough itself. This makes a lighter roll. Or these...just what we need at Thanksgiving...more butter but they are very VERY good. Julie Trussler's Butter Brite Rolls 2 pkg dry yeast 3 eggs 1/2 c warm water 1 t. salt 1 1/2 c. milk 4-6 cups flour 1/2csugar 1 1/2 c. butter softened Disolve yeast in warm water and add 1 t sugar and let rest until proofed. Add sugar milk and salt and beat in 3c flour , add eggs and another cup of flour and mix very well. Add enough more flour to make a soft dough and refrigerate 15 minutes. On lightly floured surface, roll dough to a 15 X 20 rectangle. Spread bottom 2/3 of the rectangle with 1/2 c of butter and fold top 1/3 over middle 1/3 and bottom 1/3 over all. Fold each end to the center and fold one more time. Refrigerate 30 minutes and repeat buttering and folding 2 more times. Refrigerate overnight ( Julie says.....but a couple of hours is enough) Makes crescent rolls dinner rolls and sweet rolls. Bake 400 degrees for 10 to 12 minutes depending on size. These are not yeast rolls...but very good. New England Biscuits with Cranberries and Rosemary 2 cups flour 2 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces ½ cup dried cranberries 2 tablespoons minced fresh rosemary, finely chopped 1 cup buttermilk 1 egg, lightly beaten Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

I haven't had very good luck with the Foodsaver canisters, either. They not only don't seal very well, but the way the release button is situated, it is way too easy to bump it and release the seal when it in sitting on a shelf, and not even realize you touched it. But I learned here on the CF, that Ball jars can be used and keep their seal very well! And you don't need to purchase the gizmo they make to seal the jars, either. Use a tack to punch a very small hole in the metal lid, loosely cover it with a tiny piece of electrical tape, and seal with either a hand held vacuum sealer, or with the accessory attachment hose. Works like a charm! I do put the lids in hot water for a minute or two before sealing, but I honestly don't know if this is a necessary step or not, it just seemed to make sense to do it. I used to wish they would redesign those canisters to work better, but since I learned about using jars, I have no desire to have better canisters. The jars are much cheaper, too! (Always a plus with me!) Rusty