Sour Cream Buns

Sour Cream Buns (Adapted from BH&G)

2 1/4 teaspoons active dry yeast
1/4 cup warm water
8 ounces sour cream
3 tablespoons granulated sugar
2 tablespoons organic shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 to 3 1/4 cups all-purpose flour
2 tablespoons butter, softened
1/3 cup packed brown sugar
1 heaping teaspoon ground cinnamon
3/4 cup confectioners' sugar, sifted
2 to 4 teaspoons water
1/8 teaspoon vanilla extract (could use a little more if you wanted)

In a large bowl, dissolve yeast in warm water.

In a small saucepan, combine sour cream, granulated sugar, shortening, and salt. Heat gently over medium-low heat, stirring, until warm - about 120 to 130 - and shortening is almost melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Mix in 2 1/2 cups flour.

Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough. Cover and let rest for 5 minutes.

Lightly coat a twelve cup muffin pan with cooking spray. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, jelly roll style, and slice into twelve 1 1/2" wide pieces. I find using unflavored dental floss the best tool for this. Place each bun, cut side down, in a prepared muffin cup.

Preheat oven to 400

Cover and let rise in a warm place until 1/4 to 1/2 inch above top of cups - 45 minutes to an hour.

Bake for about 12-15 minutes or until golden brown. Remove buns from pan.

You can freeze at this point and then rewarm before icing and serving.

Combine confectioners' sugar, vanilla and enough water to make an icing, of drizzling consistency; drizzle over rolls. Enjoy while still warm!