Sour Cream Rolls
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- ¼ c
- warm water (not hot—110 to 115º)
- 1 pkg
- active dry yeast
- ¾ c
- lukewarm sour cream
- 3 Tbsp
- 1/8 tsp
- 1 tsp
- large egg
- 2 Tbsp
- soft shortening
- 3 c
1In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir all ingredients together. Turn dough onto floured board and fold several times to smooth. Roll into an oblong, 24”x6”. Proceed as directed below:
21) Spread with 2 large tbsp soft butter. 1)Sprinkle half of dough with a mixture of 1/2 cup brown sugar (packed) and 1 tsp. cinnamon. Fold other half over. Cut into 24 strips 1” wide.
32) Hold strip at both ends and twist in opposite direction. Place on greased basking sheet 2” apart.
43) Press both ends of twist to baking sheet.
5Cover, let rise in warm place (85 º) 1 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 º (quick mod.). Bake 12 – 15 minutes, or until golden brown. While warm frost with Quick White Icing… Makes 2 dozen twists. My Mother and I always put finely chopped walnuts on them after icing them.
6Powder sugar, butter, vanilla… = Quick White Icing