Prep 30 mins
Cook 25 mins
Homemade and yummy! A lady from work made these and I had to have this recipe and share!
- 2 cups sour cream
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1 cup sugar
- 1⁄2 cup warm water
- 2 (1/4 ounce) packages active dry yeast
- 2 eggs
- 3 cups flour
- butter (NO SUBSTITUTES!)
- brown sugar
- 2 teaspoons butter
- 1⁄2-1 teaspoon vanilla
- 1⁄4 teaspoon salt
- powdered sugar
- Warm sour cream in large pan over low heat.
- Add baking soda, salt and sugar.
- Remove from heat.
- Sprinkle yeast over warm water and add to sour cream mixture.
- Add beaten eggs.
- When sour cream mixture is warm but not hot, begin adding flour gradually to form a soft dough.
- Knead gently for several minutes on a floured board, then cover and let rest for 5-10 minutes.
- Divide dough in half and roll out into large rectangle (about 12 x 16-inches) and then spread with a thin layer of softened butter.
- Sprinkle cinnamon and brown sugar over buttered dough.
- Roll dough up jellyroll style and cut into rolls about 1 1/2- 2-inches thick.
- Place in a 13 x 9-inch baking pan so the sides are barely touching.
- Cover and place rolls into a warm area so they rise, for about an hour.
- After the rolls have risen (not quite double, but noticably)
- Bake at 375° for 20-24 minutes until golden brown.
- Immediately after they come out of the oven, spread with icing.
I followed the recipe to the letter and a big glob of dough. there was NO WAY to knead it. What a mess..
Makes very tasty rolls. However, the dough is very sticky and a little difficult to handle. After forming a soft dough, I let it rise for 45 minutes (double in bulk) and punched it down before shaping into rolls. This recipe makes LOTS of rolls. I managed to get 36 rolls. I baked them in round pan, square pan and muffin pan - they look very pretty. I did not make the glaze. Instead, I drizzle chocolate over before serving. Thanks for the lovely recipe. Edited to add: I used 1 cup of WW flour because I was out of AP flour - works very well. I brushed with an egg glaze before baking to get the 'golden' look, then brushed with butter after baking for a soft crust. And I also brush the dough edges with egg to seal (works like a charm!)
easy to make. reheats well. 30 seconds when stored in fridge. i cut recipe in half. makes 9 inch pie plate. next time will make full receipe and individually freeze half. wonderful old fashioned flavor. i added raisins plumped in the microwave in a little water and drained. for the frosting a small ziplock bag with a corner cut worked well. i posted two photos of this. the closeup makes me hungry. tastes great!