and I had a couple of questions. First of all, it says "bring the sour cream to a boil"..?! I didn't know you could boil sour cream - is there a reason for this? Also, I need to assemble everything the night before and bake it the next morning. Do you know if this can be all done, cut into rolls, plopped in the baking pan, then refrigerated until the next morning? Is that too long a rising time? And about how many rolls would it make?
THANKS!
Cinnamon Rolls (posted by AngAK)
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.
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
THANKS!
Cinnamon Rolls (posted by AngAK)
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.
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
