everyday recipes 





1 package active dry yeast

1/4 cup warm water

1 8 -ounce carton dairy sour cream

3 tbsp granulated sugar

2 tbsp shortening

1 tsp salt

1/8 tsp baking soda

1 egg

3 to 3 1/4 cup all-purpose flour

2 tbsp butter,softened

1/2 cup packed brown sugar

1 tsp ground cinnamon

3/4 cup sifted powdered sugar

2 to 4tsp water

1. In large bowl,dissolve yeast in the 1/4 cup warm water.set aside

2. In a small saucepan, combine sour cream,granulated sugar,shortening,and salt. Heat and stir over medium low heat until warm (120F to 130F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much flour as you can with a wooden spoon.

3.Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Cover and let rest for 5 minutes.

4. Grease twelve 21/2 inch muffin cups;set aside.

5.On a lightly floured surface,roll dough into an 18×12 -inch rectangle.

spread with the softened butter.Combine brown sugar and cinnamon;sprinkle evenly over dough

starting from a long side,roll rectangle into a spiral,seal seam

slice into twelve 1 1/2 inch wide pieces. Place each bun,cut side down,in a preapred mufin cup

cover and let rise for 45 minutes in warm place until 1/4 to 1/2 above tops of cups

Preheat ove to 350.bake about 20 minutes or until golden brown.

for icing,in a small bowl combine powdered sugar and enough water to make an icing of drizzling consistency ;drizzle over rolls.

serve warm

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