1. In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well. 2. Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture. 3. Add egg, and beat at medium speed for 3 minutes. 4. Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed. 5. Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes. 6. Punch down, and divide into 2 equal parts. 7. On a lightly floured board, pat each one into a 7-12" rectangle. 8. Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side. 9. Place seam side down on a grease baking sheet that has been dusted with cornmeal. 10. Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes. 11. Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer). 12. While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix. 13. Cool on a wire rack before wrapping. ---------------------------------------------------------------------------
Nutrition
Ingredients
