Sour Cream Buns

By awright0511

Ingredients

• 1 1
• package active dry yeast
• 1/4 1/4
• cup warm water (105°F to 115° F)
• 1 1
• 8-ounce carton dairy sour cream
• 3 3
• tablespoons granulated sugar
• 2 2
• tablespoons shortening
• 1 1
• teaspoon salt
• 1/8 1/8
• teaspoon baking soda
• 1 1
• egg, slightly beaten
• 3 3
• to 3 1/4 cups all-purpose flour
• 2 2
• tablespoons butter, softened
• 1/3 1/3
• cup packed brown sugar
• 1 1
• teaspoon ground cinnamon
• 3/4 3/4
• cup powdered sugar
• 2 2
• to 4 teaspoons water

Details

Servings 12

Preparation

Step 1

In a large bowl dissolve yeast in warm water.

2. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105°F to 115°F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.

3. Turn dough out onto a 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.

4. 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 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 (45 minutes).

5. Preheat oven to 400°F. Bake buns in the preheated 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 buns. Serve warm.

Test Kitchen Tip: After baking, uniced buns may be cooled, wrapped, labeled, and frozen for up to 3 weeks. To reheat, wrap buns in foil. Bake in a 325°F oven for 30 minutes. Prepare icing and drizzle over warm rolls. Serve warm.