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Sour Cream Rolls

  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
2-3 c. flour
3/4 c. brown sugar
1/2 c. sour cream
1/4 c. butter, melted

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 Fix up your favorite meal and enjoy the beauty of quilts at the same time with the new Amish Quilting Cookbook. Its 130 pages are packed with 316 favorite recipes from 58 of Lone Star Quilt Shop's quilters. Twenty of their finest quilts are featured in color throughout the book.  The book is wrapped in a concealed spiral binding to help avoid spiral tangles while it keeps all the conveniences of traditional spiral.  Fourteen sections from Amish wedding foods to snacks.  136 pages.

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