Hairy Shoe Fairy's Sour Cream Rolls
(these are seriously the best! I had to steal the recipe from her so I would always know where to find it, and that was only after digging through her blog archives to find it, since I wasn't smart enough to save it the first time!)
1 pkg Yeast (or 2 1/4 tsp.)
3-3 1/2 C. Flour
2 Tbsp. Butter
1 C. Sour Cream (8 oz.)
1/2 C. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 C. Water
1 Egg
Combine 1 Cup of flour and all of yeast in a mixing bowl. In a saucepan combine butter, sour cream, sugar, salt, baking soda, and water over medium heat until sour cream and butter melt. Test on wrist so it’s warm - not hot or it will kill the yeast. Pour into bowl with flour and yeast mixture. Beat with electric mixer. Add egg. Beat on high for 3 minutes. Change to dough hooks. Start mixer and add the rest of the flour 1/2 cup at a time. It will pull away from the sides of the bowl, but not completely. When all mixed together pull dough out of the bowl and grease the bowl with shortening. Put the dough back in the bowl, then turn it over so both sides of the dough have been greased. Cover lightly with plastic wrap. Heat oven to the coolest temperature then turn off. Place bowl in the cooled oven to raise for 1 1/2-2 hours until dough doubles in size. Trust me, it gets huge. Take out of oven and punch into ball. Dump dough onto a floured surface, cover with a towel, and let it rest for 10 minutes. Divide the dough into three. Roll each division into a circle and use a pizza cutter to cut into 12 triangles (quarter then cut 3 slices from each quarter). Roll the triangles from big end to small (kind of like a cresent roll, but without the ends turned in). Place 2 dozen on a greased jelly roll pan and 1 dozen on a greased 9×13 pan. Spray waxed paper with cooking spray and cover the rolls. Put them back in the oven to raise another 30-45 minutes until they are your desired size. Take out of oven still covered and preheat oven to 350*. Uncover and bake (one pan at a time) for 10-20 minutes until golden brown. Rising time included it usually takes about 4 hours and makes 3 dozen good sized rolls.
