Recipe Sour Cream Rolls Amish Cooking Food Recipes

Soften yeast in warm water. Stir in sugar, salt, sour cream, butter, and eggs. Gradually add flour to make a stiff dough, beating well after each addition. Cover; let rise in warm place until light and doubled, about 2 hours. Knead dough on a well-floured surface 15 times. Roll out half of dough to a 12" circle. Brush with 2 T. butter. Mix together 1 c. brown sugar and cinnamon. Use half for each half of dough. Sprinkle over dough. Cut into 12 pie-shaped pieces. Roll up, starting with wide end. Put point side down in a 9x13 pan. Repeat with other half of dough and cinnamon/sugar mixture. Make 3 rows of 8 rolls in a pan. Cover and let rise. Bake at 350° F. for 25-30 minutes. Pour glaze over hot rolls. Sprinkle with nuts, if desired.

1 pkg. dry yeast
1/4 c. warm water
1/4 c. sugar
1/2 t. salt
1/2 c. sour cream
6 T. butter
2 eggs, beaten
2¾-3 c. flour
Glaze:
3/4 c. brown sugar
1/2 c. sour cream
1/4 c. butter, melted

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