Sour Cream Buns
Source of Recipe
TNT Recipeletter
List of Ingredients
1 active dry yeast(package)
1/4 cup warm water (105F to 115F)
1 dairy sour cream (8 ounce carton)
3 tablespoons granulated sugar
2 tablespoons shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 cups all-purpose flour (3 to 3 1/4 cups)
2 tablespoons butter -- softened
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 cup sifted powdered sugar
2 teaspoons water (2 to 4 teaspoons)
Recipe
In a large bowl, dissolve yeast in warm water. 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 almost melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can.
Turn dough out onto 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.
Grease twelve 2 1/2-inch muffin cups; set aside. On a lightly floured surface, roll dough into an 18x12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from a long side; seal seam. Slice into twelve 1 1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup.
Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (about 45 minutes).
Bake in a 400F oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over rolls. Serve warm.
Makes 12 buns.
Test Kitchen Tip: After baking, buns may be cooled, wrapped, labeled, and frozen for up to 3 weeks. To reheat, wrap buns in foil. Bake in a 325F oven for 30 minutes. Prepare icing, and drizzle over warm rolls. Serve warm.
Description:
"These sweet rolls will remind you of homemade cinnamon rolls, yet prettier!"
Start to Finish Time:
"1:35"
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