Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Martha's Rolls Recipe

Brought to you by Harrison House

print recipe

add recipe to album

Ingredients:
The dough:
4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 tsp salt
1/2 cup margarine or butter
2 cups buttermilk
1 pkg yeast

The topping:
1/2 cup brown sugar
1/2 cup butter or margarine
chopped nuts (optional)

Instructions:
Mix dry ingredients in large bowl. Cut in margarine or butter until mixture is crumbly. Dissolve yeast in 1/4 cup of the buttermilk. Add this mixture and remaining buttermilk to dry ingredients. Mix well. Knead into a ball. Use immediately or place in refrigerator until ready to use - up to 24 hours. Remove from refrigerator and let stand at room temperature 1 hour before using.

Melt 1/4 cup margarine or butter in each of 2 8-inch round cake pans. Add 1/4 cup brown sugar to each pan and spread evenly. Sprinkle nuts in each pan if desired. Form dough into small balls and fill pans. If dough is sticky, dust with a little flour and coat hands as well. Bake at 375 for 15-20 minutes. Remove from oven and invert immediately onto serving plate.

This recipe have been in the innkeeper's family for years and are easy to make. Marie remembers helping to make them as a child for holidays. It is made with buttermilk which makes a very tender crumb. "Now that I have a B&B I love sharing them on a regular basis with all my special guests."