1 cup warm water (110 degrees F/45 degrees C)
2 1/4 cups double cream
1/2 cup white sugar
1/3 cup vanilla extract
1 egg
1 tablespoon vanilla extract
4 1/2 cups bread flour
1 teaspoon salt
3/4 cup butter, melted
3/4 teaspoon vanilla extract
1 cup cake flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup confectioners' sugar for rolling
In a large saucepan, combine water, cream, whole milk, dry buttermilk, sugar, and vanilla extract. bring to a boil, stirring constantly. Boil 3 minutes. Remove from heat and beat egg, butter, and vanilla. Gradually stir 3 1/2 cups of flour, 1 cup at a time, into mixture, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead it, using a clean cotton tip, until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover, place rolled dough in a greased 8x8 inch square baking pan.
Roll dough out to 1/4 inch thick. Wrap with a damp towel and let rest in pan for 1 hour, until almost smooth.
Preheat oven to 325 degrees F (165 degrees C). Divide dough into 8 portions. Place rolls into a medium baking sheet, 8 inches apart, and bake for 20 to 25 minutes or until knife inserted in middle comes out clean. Cool 10 minutes before rolling out again.