Ingredients
- 2 Tbsp. active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 3 Tbsp. plus 1/2 cup sugar, divided
- 2 cups warm sour cream (110 degrees to 115 degrees)
- 2 eggs, lightly beaten
- 6 Tbsp butter, melted
- 1-1/2 tsp. salt
- 1/4 tsp. baking powder
- 7 to 8 cups all-purpose flour
Preparation
Step 1
In a bowl, dissolve yeast in warm water. Add 2 Tbsp. sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt, and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Let stand for 15 minutes. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks.