Grandma Garff’s Sour Cream Rolls
Ingredients:
1 large carton of sour cream (2 cups)
1/4 cup shortening
Heat them together in a little pan, but don't boil.
Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.
Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.
Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.
I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Cresent rolls and butter them with a melted butter and a pastry brush hot out of the oven.
Make them tastier!
This dough is an excellent base for cinnamon or orange rolls.
After the first rising, divide dough 4 ways. Roll each section out into a circle. Brush dough with softened butter. Sprinkle with brown sugar & cinnamon (for cinnamon rolls) or sugar and orange zest (for orange rolls). Roll into log shape and slice 1 ½ inch rolls. Place in buttered pyrex and bake.
Optional (but not to me) Frosting: While the rolls are still slightly warm, frost with a butter, milk, powdered sugar frosting (cinnamon rolls). Or butter, OJ and powdered sugar (orange rolls). I just eyeball this. I like my frosting like my shakes, on the thick side.
