TFL Buttermilk Rolls

From here.

The rolls are baked in an 8in springfoam pan and when they rise, they basically smoosh together attractively.

Buttermilk Cluster
Makes 12 to 18 rolls, depending on size

6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 to 2 cups buttermilk
1 tablespoon honey

1 egg beaten with 1 teaspoon water

1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won’t stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.

Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.

Divide the dough into 12 to 18 pieces. If you are a stickler you can scale them so that they are even, but I just cut them roughly the same size. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.

When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.

Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping, if you like. I used cracked wheat.

Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.

Unmold the rolls from the pan and serve warm.

French Chocolate Cake

translated from here


125 g flour
125 g butter
250 g sugar
200 g dark chocolate
4 eggs
1.25 tsp yeast


  1. Preheat oven to 350 F.
  2. Melt chocolate in saucepan with a little water.
  3. Take the saucepan off the stove, add butter, flour and yeast.
  4. In separate bowl, beat together egg yolks, sugar and a little water; add to the chocolate mixture.
  5. In a separate bowl, whip egg whites until frothy. Add to chocolate mixture.
  6. Pour batter into buttered pan with high sides and bake for 35 min.
  7. Add icing sugar or melted chocolate to decorate the top of the cake if desired.

NOTE: This is a translation from a French recipe. When I try this recipe out, I will add more details. I realize that it could use more details. I’ve never seen a recipe for a yeasted chocolate cake, have you? I find it very unusual.

NOTE: Recipe comments say 200g or even 175 g sugar is sufficient for this recipe. One person said 125 g of sugar was sufficient. I’d taste it and go from there.

NOTE: People bake times varied from 25-40 min. I’m guessing this is because they changed the amount of sugar in the recipe.



Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about


  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.



  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.


  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.


  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.


  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.


  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.


  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.


Sweet Potato Marble Bread



(This recipe makes a bread loaf that is equivalently sized to six dinner rolls. Double it if you’re making it for a family.)

Sweet Potato Marble Loaf
Sweet Potato Marble Loaf
Sweet Potato Marble Bread (Inside)
Sweet Potato Marble Bread (Inside)

Quick crash course in why the brand of flour you use matters: Look at this bread, it tastes great, is soft and delicious. But it does not have the height or fluffiness of my other tongzhen breads. Why is that? I used Gold Medal Flour in this recipe instead of King Arthur flour. The different brands have different gluten content. to make the dough rise, you need more gluten. My other tongzhen recipe called for adding nonfat dry milk to the recipe, I skipped that because I was out of it and because I was feeling too lazy to run to the store and buy it. Add a fourth of a cup to the dough (and subtract a fourth of a cup of milk from the recipe to compensate) to get that nice cottony loft back that you see pictured in my other tongzhen breads.


3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.


2.5c flour
1/4 c sugar
1 c milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt


Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Separate dough into two balls. Add 1/2 c mashed sweet potato (homemade or canned) to one ball. Mix well.

Cover. Let each ball rise until double in size, about 1 hour.


Roll white dough into rectangle.

Roll orange dough into rectangle half the size of the white dough rectangle.

Place the orange dough rectangle inside the white dough rectangle. (Like this.)

Fold over the white dough rectangle. Keep folding, creating layers of different colors.

Divide into three strands. Braid.

Put on baking sheet lined with silpat. Cover loosely. Let rise 30 min.

Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.

Bake at 350 degrees for about 40 min.



Divide dough into 3 parts.

One part, leave alone (white).


The third part, add 1/4 c mashed sweet potato (orange).

Braid and let rise, then glaze with egg wash and bake as above.


Note: Mine tastes great, but the orange white marble color didn’t really come out. I can see why people do this with chocolate and vanilla, usually. Maybe I’ll try the three color braid next time, for a more cool looking effect. I guess I can put orange food coloring to make it more orange looking, but honestly, I don’t like to add artificial coloring if I don’t have to. You bake at home to increase the healthiness in your life, not decrease it. That’s my thought, anyway.

Note2: Next time, try with shredded mashed beets, what a great red color the loaf would be! I totally have to try it! Plus, it would be sooo healthy (and yet, not taste “healthy”).

If you try out my recipe, please let me know how it works for you, and what you did differently to make the recipe “yours”.