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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 24 |
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I make these anytime of the year, but was a tradition with my granddaughter that we take them to Easter Sunrise Service breakfast. Everyone loves them. If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again. Ingredients:
1 cup sour cream, heated to lukewarm and cooled |
2 1/2 teaspoons dry yeast |
1/4 cup warm water |
2 tablespoons soft butter |
3 tablespoons sugar |
1 teaspoon salt |
1 egg |
3 cups flour |
2 tablespoons additional soft butter |
1/3 cup sugar |
1 -1 1/2 teaspoon cinnamon |
1 1/2 cups powdered sugar |
2 tablespoons soft butter |
1 1/2 teaspoons vanilla |
1 -2 tablespoon hot water |
Directions:
1. Heat sour cream to lukewarm and cool some.
2. Mix yeast and 1/4 cup warm water to proof.
3. Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour-beat till smooth.
4. Gradually add the other 2 cups flour-mixing well.
5. Rise once till doubled.
6. On a floured board roll into a 6 x24 rectangle.
7. Brush with the second 2 tablespoons soft butter.
8. Mix the filling together and spread over half of the rectangle.
9. Fold over the other half of the dough-lengthwise.
10. Cut 24 1 strips.
11. Twist and place on a greased sheet.
12. Let rise till doubled.
13. Bake at 375 degrees for 12-15 minutes, but don't overbake.
14. Remove from baking sheet and drizzle glaze over them.
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