I had some buttermilk that I wanted to use up, and made these buns. They are similar to Caroline's easy spoon rolls, in that the dough rises and stores in the frig. So now we have 2 recipes that are easy to keep on hand and use.

I tore of a section and cut rounds with a cookie cutter, flattened them and folded them in half. They puffed up like crazy! They can be put in muffin tins, cut in triangles and rolled like crescent rolls....whatever you want to do with them.

I love the idea that when they are formed, they are immediately baked....no rising required.

The recipe came from Bumblebeez at the Cooking Forum.

The dough is very soft, so add flour as needed to the board and dough to make it easy to handle when lightly kneading.

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.

Hey, Jasdip, got any buttermilk left?

PRALINE CAKE SQUARES (She Wears Many Hats blog)

1 cup buttermilk
1/2 cup (1 stick) salted butter
2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cocoa powder

Icing Ingredients:
1/2 cup (1 stick) salted butter, softened
6 tablespoons evaporated milk
1 cup dark brown sugar
1 cup chopped pecans

Preheat oven to 350F. Grease and flour 13x9x2 baking/cake pan. In a saucepan, heat the buttermilk and butter, until butter melts. Transfer to a mixing bowl. Add the brown sugar, eggs and vanilla, and beat together

Whisk together the dry ingredients; flour, baking soda, cocoa powder. Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Don't over mix. Pour into pan. Bake for about 20-25, until cake tester or toothpick comes out clean from center of cake.

While cake is baking combine icing ingredients, except for pecans, until smooth. As soon as cake is done, spread icing on top, and sprinkle with pecans. Switch oven to broil. Return cake to bottom rack of oven, and broil until icing bubbles (about 4-5 minutes). Watch carefully. When icing bubbles, remove from oven, slightly cool, cut in square and serve.

Pecan Pie Muffins

1 cup brown sugar, packed
1/2 cup flour
1 cup pecans, chopped
2/3 cup butter, melted
2 eggs, beaten
Directions:
1In a bowl, combine brown sugar, flour and pecans; set aside.2In a separate bowl, combine butter and eggs; stir in flour mixture.3Fill greased and floured miniature muffin tins about 2/3 full.4Bake at 350 degrees for 20-25 minutes, or until muffins test done.5Remove muffins from tins immediately and cool on wire racks.6Makes 2 1/2 dozen.

Soft Pretzels

Serves: 8-12
Prep. Time: 2:00

1 1/2 tsp. active dry yeast
1/2 tsp. brown sugar
1 dash salt
1 1/2 cups 110 degree water
4 cups bread flour
1 Tbls. baking soda
1/4 cup warm water
1 cup melted real butter
toppings (see Notes, below)

-Combine first 4 ingredients; allow to rest for 5 minutes.
-Stir flour to mixture and knead for 5 minutes.
-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
-Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
-In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixture over pretzels); lay coated pretzel onto a lightly greased cookie sheet.
-Bake in a 550 degree oven for 8 minutes, or until golden brown.
-Brush melted butter onto hot pretzels.

Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of 1/2 cup granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of 1/4 cup grated Parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.

Sue