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1
Using your bread machine, place the ingredients in the pot in this order; 2 cups water, buttermilk powder, Crisco, 3 cups bread flour, baking soda, salt, baking powder, sugar, yeast and the remaining 2 cups bread flour.
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2
Make sure the yeast is not touching anything wet.
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3
Put the machine on dough cycle (2 hours) When completed, remove the dough to the counter.
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4
Punch down the dough using the flour, if needed.
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5
Place the dough in a zip lock bag, and refrigerate.
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6
The dough will double in the fridge.
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7
To cook: Remove the dough from the fridge.
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8
(it is not necessary to punch down dough, it will deflate) For each muffin tin, pinch off dough and form into 3 small balls.
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9
Place in muffin tin that has been sprayed with Pam.
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10
Continue making the amount of buns needed.
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11
(if some of the muffin tins are empty, place water in cup to prevent damage) Place on counter with tea towel covering it until double in size (about 30 - 45 minutes) Bake in 400 degree oven for 12 - 14 minutes.
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12
Option: Melt butter and pour over dough, then place on counter to double in size.
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13
Although I have not tried it, you could sprinle cheddar cheese or parmesan over top before baking.
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14
The dough will last in the fridge up to 2 - 3 weeks (if you can keep it that long!
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15
).
