Extreme 2004 Recipe

Chef Wood's Buttermilk Egg-Rolls

Steward Carl Wood was kind enough to share with us his recipe for buttermilk egg-rolls (they're really delicious biscuits!). Try them out!

Ingredients:
3 tablespoons yeast
1/4 cup brown sugar
2 cups buttermilk at 100 °F
5 egg yolks
1/4 cup butter
2 teaspoons salt
4-5 cups all-purpose flour

Directions:

Combine the first three ingredients; allow yeast to bloom, approximately 5 minutes.

Add remaining ingredients; knead until smooth. Add more flour if needed, dough should remain tacky, but not sticking, to touch.

Allow dough to rise 30 minutes, punch down, and knead until smooth. Dough may be shaped into rolls, or allowed to rise a second 30 min before shaping.

Spray baking sheet with nonstick spray, preheat oven to 375 °F (up to 400 °F, ovens vary).

After rolls have risen, place on middle rack in oven, and set timer for 10 minutes. Turn oven down to 180 °F, and set timer for 9 minutes more. Test for doneness: rolls should be equally browned, and emit a hollow sound when tapped with finger.

Rolls may be brushed with melted butter. Remove from pan, allow to cool for 5 minutes on rack before serving or returning to baking pan. Enjoy :-)