3/4 c Warm buttermilk
1 pk (13.75-oz) Pillsbury hot
-roll mix
1 Egg; beaten
2 tb Sugar
3/4 c Shredded Swiss cheese
3/4 c Chopped walnuts
3/4 c Thinly sliced stuffed green
-olives
Warm buttermilk in sauce pan. DO NOT BOlL. Sprinkle yeast from roll mix
over warm buttermilk. Thoroughly blend in egg with fork or wire whisk, add
sugar, and set aside, cooling to room temperature. ln a bowl, mix together
roll mix. Stir in cheese, walnuts and olives. Add buttermilk mixture and
stir until dough clings together. Turn onto lightly floured board and knead
5 or 6 times. Place in buttered bowl. Cover and allow to stand in a warm
place until doubled (about 1-1/2 hours). On lightly floured board, knead
dough 8 to 10 times. Shape into roll about 16 to 18 inches long and place
in a well-buttered bundt pan, making certain that the ends are well sealed.
Cover and let stand in a warm place until doubled (about 45 minutes). Bake
in a preheated 325? oven for 35 to 40 minutes or until done. Test with a
cake tester. Turn onto wire rack to cool. May be served with Bacon Cheddar
Cheese Spread (See recipe).
NANCY COUCH LEE
(MRS. JAMES M. JR.)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings