Quick Buttermilk Sweet Dough

Ideal temp for yeast is 110° - 115°. Yeast begins to die at 120°. Pour yeast into the warm water (not the other way around). Stir until yeast is dissolved. Allow it “come alive” by letting it sit for about 5 minutes. Yeast is “alive” when the mixture becomes foamy.

Combine all ingredients and knead until smooth and elastic, about 8 minutes. Cover with damp cloth and let rest for 10 minutes. Stop here for crescent rolls.

Lightly grease pan(s). Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into equal size pieces and place them in the pan with the cut side up. Allow room between each roll so they can spread out without getting squished.

Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.

Preheat oven to 400°. Bake rolls until golden brown, about 20 minutes