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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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My Grandma Ruth made up this recipe for her children and it was a family tradition to have them every holiday for breakfast! I love them, and hope they warm your hearts and belly's as they do mine! Ingredients:
1 cup sour cream |
3 tablespoons sugar |
1/2 teaspoon baking soda |
1 teaspoon salt |
2 1/4 teaspoons yeast (or one package) |
1/4 cup warm water |
1 egg |
2 tablespoons soft shortening |
3 cups flour |
2 tablespoons soft butter |
1/3 cup brown sugar |
2 teaspoons cinnamon |
1 cup powdered sugar |
1/4 teaspoon vanilla extract |
2 tablespoons milk |
Directions:
1. Heat sour cream to lukewarm in a large pan.
2. Remove from heat and stir in sugar, baking soda and salt.
3. In a separate container dissolve the yeast into the warm water to activate the yeast. Once activated add that to the sour cream mixture.
4. Add egg, shortening, and flour to the mixture. Mix well, use hands if necessary.
5. Turn dough on floured board or counter and knead until smooth.
6. Roll the dough into an oblong 24 x 12 .
7. Spread one half length with filling, fold the other half over.
8. Cut into 20-24 strips 1 wide.
9. Hold strips at each end and twist.
10. Place twisted rolls onto a greased cookie sheet and press ends to the pan.
11. Cover and let rise until doubled in size about 1 hour.
12. Bake at 300 Degrees for about 6-8 minutes depending on your stove.
13. Frost with glaze while still warm.
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