This was over on the EPI forum. I put the dough in the refrigerator to raise so I could make them later in the day and the dough rose nicely. It indeed can be formed into rolls almost immediately if you don't refrigerate it. I made traditional rolls with it, but the twists sound like a nice change.
bbmom1723
this recipe is the best. my grandchildren beg me to make them all the time.
sour cream cinnamon buns
1 cup sour cream 1 large unbeaten egg
2 tbsp shortening 1 pkg yeast
3 tbsp.white sugar 3 cups flour
1/8 tsp baking soda
bring the sour cream to a boil in a large saucepan. stir in the shortening,white sugar and soda. blend well. cool to lukewarm. meanwhile dissolve 1 pkg yeast in 1/2 cup warm water and 1 tsp white sugar. let rise for approximately 10 minutes. add the egg,yeast mixture and 3 cups of flour to sour cream mixture.turn out onto slightly floured board. knead lightly to form a smooth ball. cover with damp cloth and let stand 5 minutes to tighten up. roll dough 1/4 inch thick into a rectangle 6"x24" spread entire surface with softened butter and sprinkle half the dough (the long way) with the following mixture:
1/3 cup grown sugar and 1 tsp cinnamon(I added some golden raisins) fold other half over. cut into strips and make twists or make ordinary cinnamon buns.let rise 1/2 to1 hour bake in moderate oven (350) for 20 to 30 minutes.recipe can be doubled.
spread with icing when warm.
icing: 1 cup icing sugar 1/2 tsp vanilla 1 tbsp butter 2 to 3 tbsp milk.
mix and spread on top of buns
enjoy.
bbmom1723
this recipe is the best. my grandchildren beg me to make them all the time.
sour cream cinnamon buns
1 cup sour cream 1 large unbeaten egg
2 tbsp shortening 1 pkg yeast
3 tbsp.white sugar 3 cups flour
1/8 tsp baking soda
bring the sour cream to a boil in a large saucepan. stir in the shortening,white sugar and soda. blend well. cool to lukewarm. meanwhile dissolve 1 pkg yeast in 1/2 cup warm water and 1 tsp white sugar. let rise for approximately 10 minutes. add the egg,yeast mixture and 3 cups of flour to sour cream mixture.turn out onto slightly floured board. knead lightly to form a smooth ball. cover with damp cloth and let stand 5 minutes to tighten up. roll dough 1/4 inch thick into a rectangle 6"x24" spread entire surface with softened butter and sprinkle half the dough (the long way) with the following mixture:
1/3 cup grown sugar and 1 tsp cinnamon(I added some golden raisins) fold other half over. cut into strips and make twists or make ordinary cinnamon buns.let rise 1/2 to1 hour bake in moderate oven (350) for 20 to 30 minutes.recipe can be doubled.
spread with icing when warm.
icing: 1 cup icing sugar 1/2 tsp vanilla 1 tbsp butter 2 to 3 tbsp milk.
mix and spread on top of buns
enjoy.