| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Abm | 18 | Servings | |
INGREDIENTS
| 1/4 | c | Water |
| 1/4 | c | Sour cream |
| 1/4 | c | Butter; cut into small piece |
| 1 | Egg | |
| 2 | c | Bread flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | pk | Active dry yeast |
INSTRUCTIONS
Combine ingredients in bread machine according to manufacturer's directions. Process in dough cycle. Turn dough out onto lightly floured surface, and knead 4 to 5 times; divide in half. Shape each portion into 9 rolls, and place in an 8-in round pan. Cover and let rise in a warm place, free from draft, 40 minutes or until doubled in bulk. Bake at 375° for 10-12 minutes. CINNAMON ROLLS: Roll each half into a 12-in square; brush with 2 T melted butter, and sprinkle with 1/3 cup firmly packed brown sugar and 2 t. ground cinnamon. Starting with long side, roll dough, jellyroll fashion; pinch seams to seal. Cut into 12 1-in slices; place, cut side down, in two lightly greased 8-in square pans. Cover and let rise in a warm place, free from drafts, 40 minutes. Bake at 375° for 12-15 minutes or until done. Combine 3/4 cup powdered sugar, 1 1/2 T. milk and 1/4 t. vanilla; drizzle over warm rolls.
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