Tender Sour Cream Sweet Dough
- Ready In:
- 2hrs 10mins
- 4 tablespoons sugar
- 1⁄4 cup warm water (110 F-115 F)
- 1 (2 1/4 teaspoon) envelope active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 cup butter, cut into 1/2-inch cubes
- 2 large eggs
- 1⁄2 cup sour cream
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
- 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.
Join The Conversation
This dough certainly lives up to its name. It is most assuredly some of the most tender, sweetest dough I've ever worked with. It has almost a short pastry like consistency, similar to a biscuit. It has tremendous flavor from the yeast and sour cream and truly is very easy to work with. I used this to make some gloriously sticky caramel rolls. One note, the dough is quite sweet, so if you are using it to make something with a caramel or struesel, or any extra sugar, you might reduce the amount of sugar in the topping. I made a few rolls without the caramel and almost preferred those as they were less sweet. Next time, I'll just reduce the amount of caramel I use, because I love the texture and flavor of this dough.<br/><br/>I got 12 rolls which I baked for about 20 minutes at 375*
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i'm 25 years old and have had a passion for baking ever since i was 9 and baked my first mini whipped cream and fruit filled mini tarts. i am a dessert person all the way and a white chocolate lover. my biggest problem is that i like to bake so much that people around me can't eat fast enough to keep up. i have a baking blog at http://BUTTERCREAMBARBIE.blogspot.com