Categories: sweet breads
Ingredients
- 1 pkg. active dry yeast
- 1/4 cup warm water (105-115 degrees)
- 1 cup sour cream
- 3 Tsp. sugar
- 2 Tbsp. solid vegetable shortening
- 1 tsp. salt
- 1/8 tsp. baking soda
- 1 egg
- 3 to 3 1/2 cups all-purpose flour
- 2 Tbsp. butter, softened
- 1/2 cup packed light brown sugar
- 1 tsp. ground cinnamon
- 3/4 cups confectioners' sugar
- 2 to 4 tsp. water
Directions
- In a large bowl, dissolve yeast in warm water. In a saucepan, combine sour cream, sugar, shortening and salt. Cook and stir over medium-low heat until mixture is warm (120 to 130 degrees). Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much flour as possible.
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Turn dough out onto lightly floured surface, roll dough into 18×12-inch rectangle. Spread butter over dough. Combine brown sugar and cinnamon, sprinkle evenly over dough. Starting with a long side, roll dough into a spiral. Moisten and pinch seam. Cut into 12 equal slices. Place slices, cut sides down in greased muffin cups. Cover, let rise in warm place until risen 1/4 to 1/2 inch above tops of cups, about 45 minutes.
- Heat oven to 400 degrees. Bake buns about 20 minutes or until golden brown. Remove to wire rack to cool slightly. Combine confectioners’ sugar and water to achieve desired consistency. Drizzle over warm buns. Serve warm.
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makes 12 buns