Sour Cream Buns
- Yield: 12 servings
"My grandmother was a woman after my own heart. She loved making people happy with the food that she prepared. That's where my love of cooking began. I enjoy making people smile by cooking for them and have even thought about opening my own restaurant. I got this recipe from her years before she passed away."
- 1 (1/4-ounce) package active dry yeast
- 1 (8-ounce) container sour cream
- 3tablespoons granulated sugar
- 2tablespoons vegetable shortening
- 1teaspoon salt
- 1/8teaspoon baking soda
- 1 egg
- 3 1/4cups all-purpose flour
- 2tablespoons butter, softened
- 1/3cup packed dark brown sugar
- 1 to 1 1/2teaspoon ground cinnamon, or to taste
- 3/4cup confectioners' sugar
- Dissolve the yeast in 1/4 cup warm (105 to 115 F) water 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 130F and the shortening is almost melted.
- 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.
- 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.
- Grease 12 muffin tins and set aside. Roll the dough into a 12 x 18-inch rectangle. Spread the butter evenly over the dough.
- 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 1 1/2 inches wide.
- Place each bun, cut side down, in a muffin tin. Cover and let rise in a warm place until the buns are 1/4 to 1/2 inch above the tops of the tins, about 1 to 1 1/2 hours.
- Preheat the oven to 400 degrees F. Bake the buns for 15 minutes, or until golden brown. Remove from the pan and arrange on a serving platter.
- 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.
Recipe by Heather Stine, Catawissa, Pa.