I still have fingernails! It didn't really start rising until after 2 hours! I put a pan of hot water in the oven with it, and that helped. I wonder if buttermilk isn't a great liquid for dissolving yeast. The buttermilk was almost as thick as yogurt. I used half for the crumb cake and tried to shape the other half into balls for buns, but I could see it was too wet and would just meld together. So I put the other half in another pan and sprinkled coconut on top. I'm going to try to recreate what we called coconut buns growing up. They are glazed after baking. I'm letting them rise overnight in the fridge. I think they'll be all right. I just hope they taste good! I'd hate to waste all that butter, sugar, etc. But nothing ventured, nothing gained. If it's anything to be proud of, I'll take photos. ;)

The liquid in the recipe includes the liquid for proofing. I just add the dry yeast and the liquid I might have used for proofing. And even back when I used to proof the yeast I never measured the liquid...I just put the luke warm liquid in a bowl, added the yeast and started mixing in the flour....and when I have added aboput half the four, add the salt and oil or whatever else. Yeah...dough sticks to your hands when kneading....just rub your hands together, and incorporate the rubbins back into the dough...have some flour on the board and dust the dough ball with flour. Yes you can wet your hands or oil them before kneading but in 8 to 10 minutes of kneading, you will find that the oil or the water wear off and your hands will still get sticky. I often use a dough scraper to help the dough come together before I get into full blown kneading. But once the dough makes into a good mass, it shouldn't stick to your hands much at all....just a few fluffs of flour should keep it working well. Linda C Here is a link that might be useful: kneading by hand

This must be one of those exceptions to the rule ideas; but it's too bad they wouldn't have given a water temperature instead of using a term like "cold" for the proofing water. There is a substance - Gluthione - in wheat germ (therefore it's also in whole wheat flour when we use it) we have to concern ourselves with that breaks down the gluten - often resulting in short, squatty loaves of whole wheat bread. Glutathione is ALSO present in small amounts in yeast and can cause the same thing if yeast is dissolved in water that is too cool. Glutathione in yeast stays in the yeast UNLESS you use water cooler than 100-degrees F. for proofing, and the Gluthtione will leak out quickly causing the dough strength to be weakened, and MAYBE that's the result they want with this dough. It's even suggested that your flour temperature be at least 75-degrees F when adding it to the proofed yeast so you don't bring the temperature down too much. An important thing to remember if you keep flour in the freezer or refrigerator - bring it to room temperature before adding it. Another method is to use normal water temperatures for proofing, then add some crushed ice to the dough - after it's mixed well and just before kneading if you are trying to keep the dough cool while machine kneading. "Adding a little crushed ice to chill the dough just before kneading increases absorption of water for better gluten development." (source: CookWise - Shirley O. Corriher). -Grainlady

Those look delicious, and I'm betting the grandkids would have a great time making the pumpkins with me. Thanks! Annie