|You'll notice that heating buttermilk will cause it to curdle as shown here.|
Wednesday, June 15, 2011
Another recipe that has stood the test of time - you can’t go wrong with this cinnamon roll twisted into a rope. I first tried this recipe over 5 years ago - and it’s a favorite with or without blueberries. Since it’s summer and berries are abundant - you might see what a burst of flavor inky dark blueberries can add.
I’ve always wondered how come buttermilk can work such magic in bread baking, because it yields a tender, puffy dough. I’ve since read that it develops a nice tang while adding very little fat. Because it is acidic, it helps tenderize the gluten as well as yielding a softer texture, more body, and a quicker rise.
If you find you’re short on buttermilk and don’t want to run to the store, here are two ways to adapt and mix a substitute. (I just prefer the real thing because it’s thicker - but these work in a pinch)
Method 1: To a glass measuring cup - add 1 Tbs distilled white vinegar. Add 1% milk to yield 1 cup. Stir and let stand for 5 minutes until the milk thickens and curdles.
Method 2: Combine 2/3 cup plain nonfat or low-fat yogurt with 1/2 cup 1% milk to yield 1 cup of buttermilk.
I’ve never tried these twists with blueberries added - and it was a nice change to standard cinnamon-type rolls. They reminded me of another favorite recipe I use all the time - Fresh Blueberry Sweet Rolls (link is HERE). These are less intense and calorie-laden, and much lighter - but I would be hard pressed to choose either one as my all time favorite.
This recipe works equally well with fresh or frozen berries, but if you have fresh - the dough takes much less time to rise (due to the blast of cold given off by the frozen berries)
For the full recipe with links & photos - go to: