| 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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