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Dough:

1 C. Sour Cream

3 C. All Purpose Flour, divided

1 pkg. Dry Rapid Rise Yeast

¼ C. Warm Water

2 Tbsp. softened Butter

1 tsp. Salt

1 Egg, beaten

Filling:

1 stick (½ C.) softened Butter

½ C. Granulated Sugar

1 Tbsp. ground Cinnamon

1 C. chopped Nuts

½ C. Raisins (optional)

Prep two 9 inch cake pans

(or a 9×13 inch pan with double the ingredients below) with:

1/3 C. Dark Karo Syrup and ¼ C. Brown Sugar

Preheat the oven to 375⁰

Heat the sour cream over low heat in a small saucepan, just until lukewarm.

Dissolve the yeast in the warm water; set aside to proof.

In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.

Turn the dough out into a large, greased bowl and cover with plastic wrap. Allow to rise until doubled in size (overnight is fine).

On a well floured surface, roll out the dough to 24 inches by 12 inches.

Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.

Combine the sugar and cinnamon and sprinkle over the butter.

Now sprinkle the nuts (and optional raisins).

Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.

Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans (or all of them into the larger 9X13' pan); allow to rise for about an hour.

Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).

Remove from the oven to cool for about a minute; then turn out onto a plate.
 
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