Yes, I'm back to the Betty Crocker cookbook again-what can I say? This is my, "Holiday" cookbook.
These are so easy to make...well, they just are. Perhaps not as simple as smacking a tube of prepared dough against a counter and squeezing out the icing packet, but certainly doable, and much less expensive.
These rolls are a one-rise, which is nice as you don't have to screw around trying to figure out if the bulk of dough has doubled or not. The recipe is old, and calls for compressed yeast. That simply isn't available where I live, so i adapted the recipe for use with regular granulated dry yeast.
You Will Need:
1/4 cup warm water
2 1/4 teaspoons granulated dry yeast
(Mix together and let proof)
1 cup sour cream
3 tablespoons granulated sugar
1/8 teaspoon bicarb
1 teaspoon salt
1 large egg
2 tablespoons soft shortening (I used margarine)
3 cups plain flour
Filling: 2 tablespoons soft butter
1/3 cup brown sugar
1 teaspoon cinnamon
Frosting:
1 cup icing sugar
A few drops of water
Beat until smooth
In a large saucepan, heat the sour cream until lukewarm. Remove from heat and stir in the soda, salt, and yeast dissolved in water. With a spoon, beat in the egg, shortening, and flour. Beat until smooth.
Turn onto a floured board and give it several folds until firm. Roll out into a 24x6 oblong. Spread the dough with the soft butter. Sprinkle half the dough with the filling, then fold over. Cut into 24 strips 1 inch wide. Taking each end in your hands, twist in opposite directions. Lay on greased pans and let rise until light-about 1 hour. Meanwhile, preheat the oven to 375 degrees F.
Bake 12-15 minutes or until golden. Remove to a rack over a baking sheet and glaze while still hot.
I have a question rather than a comment I think this is the very recipe I'm looking for that my mom used to make as well but I don't see when does 3 tablespoons of sugar are to be added is that in with the yeast I presumed so since I've made a little bit of yeast bread in the past could you please explain that in your recipe. Thanl you
ReplyDeleteOoops, I must have spaced it out when posting the recipe-glad you caught it. I checked the original in the cookbook (because I can't trust my brain after 9 years to remember) and they suggest adding the sugar when you heat the sour cream and bicarb. I suspect because it is a quick rise recipe and you want to be certain it dissolves. Still, if you're worried about proofing your yeast a 1/4 of a teaspoon of sugar dissolved in it shouldn't be an issue.
ReplyDeleteThanks for pointing this out.