Ingredients:
One 1⁄4- ounce package active dry yeast
One 8- ounce container sour cream
3 tablespoons granulated sugar
2 tablespoons vegetable shortening
1 teaspoon salt
1⁄8 teaspoon baking soda
1 egg
31⁄4 cups all-purpose fl our
2 tablespoons butter, soft ened
1⁄3 cup packed dark brown sugar
1 to 11⁄2 teaspoons ground cinnamon, or to taste
3⁄4 cup confectioners’ sugar
Method:
1. Dissolve the yeast in 1⁄4 cup warm water (105° to 115°F) in a large bowl. Combine the sour cream, granulated sugar, shortening, and salt in a small saucepan. Heat until the mixture reaches a temperature of 120° to 130°F and the shortening is almost melted.
2. Add the baking soda to the sour cream mixture and remove from the heat. Add the sour cream mixture and the egg to the yeast mixture. Stir in 3 cups of the flour.
3. Place the dough on a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough. Let stand, covered, for 5 minutes.
4. Grease a muffin tin and set aside. Roll the dough into a 12 × 18- inch rectangle. Spread the butter evenly over the dough.
5. Combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the dough. Starting from the long side, roll up, seal the seam, and slice into 12 pieces, about 11⁄2 inches wide.
6. Place each bun, cut side down, in a muffin tin cup. Cover and let rise in a warm place until the buns are 1⁄4 to 1⁄2 inch above the tops of the cups, 1 to 11⁄2 hours.
7. Preheat the oven to 400°F. Bake the buns for 15 minutes, or until golden brown. Remove from the pan and arrange on a serving platter.
8. Combine the confectioners’ sugar with 2 to 4 teaspoons water in a small bowl to make an icing thin enough to drizzle. Drizzle evenly over the buns.
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| Sour Cream Buns Recipe |
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| Sour Cream Buns Recipe |
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| Sour Cream Buns Recipe |
