• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl dissolve yeast in warm water.

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  • In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105°F to 115°F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.

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  • Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.

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  • Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18x12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).

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  • Preheat oven to 400°F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.

Test Kitchen Tip:

After baking, uniced buns may be cooled, wrapped, labeled, and frozen for up to 3 weeks. To reheat, wrap buns in foil. Bake in a 325°F oven for 30 minutes. Prepare icing and drizzle over warm rolls. Serve warm.

Nutrition Facts

250 calories; 9 g total fat; 4 g saturated fat; 32 mg cholesterol; 246 mg sodium. 38 g carbohydrates; 1 g fiber; 4 g protein;

Reviews

2 Ratings
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