Soft Sour Cream Dinner Rolls & Cinnamon Butter

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 package Active dry yeast
  • 3 cups All-purpose flour
  • 4 tsp Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 3 tbsp Granulated sugar
  • 1 1/4 tsp Salt

• Dairy

  • 10 tbsp Butter
  • 1 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on bakerbettie.com

Ingredients

• 3 cups all-purpose flour
• 3 TBSP granulated sugar
• 1 package (1/4 ounce OR 2 1/4 tsp) active dry yeast
• 1 1/4 teaspoon salt
• 1 cup sour cream
• 1/4 cup water
• 2 TBSP butter, plus 2 more TBSP for brushing finished rolls
• 1 egg
• 1/2 cup butter, softened
• 4 teaspoons packed brown sugar
• 1/2 teaspoon ground cinnamon

Directions

• In a saucepan over medium heat, heat the sour cream, water and 2 tablespoons butter until just barely simmering. Remove from heat and allow to cool to about 110ºF.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1-1/2 cups flour, sugar, yeast and salt.
• Add the warm wet ingredients to the dry ingredients and beat on medium speed for 2 minutes.
• Add the egg and the rest of the flour. Beat on medium high speed with the dough hook until a smooth and elastic dough forms, about 6-8 minutes.
• Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Press the gas out of the dough and turn onto a lightly floured surface; divide into 12 equal pieces.
• Shape each piece of dough into a ball.
• Place in a greased 12×9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter and brush over hot rolls.
• Combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) and beat on medium speed until light and fluffy.