Tender Sour Cream Sweet Dough

lilsweetie's Note:

This dough is extremely versatile. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I sometimes use maple extract or orange extract instead of vanilla to match the filling.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 12

Yield: 2.0 pounds

• 4 tablespoons sugar
• ¼ cup warm water (110 F-115 F)
• 1 (2 ¼ teaspoon) envelope active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup butter , cut into 1/2-inch cubes
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract

Directions:

1. Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle the yeast over the water. Do not stir. Cover and let stand for 5 minutes. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter.
3. Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Dough will be soft and sticky. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough.
4. Lightly butter a medium bowl. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with a small amount of softened butter. Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature and finish rising.