Sour cream yeast rolls

Yield: 18 Servings

Measure Ingredient
¼ cup Water
¼ cup Sour cream
¼ cup Butter; cut into small piece
1 \N Egg
2 cups Bread flour
¼ cup Sugar
½ teaspoon Salt
1 pack Active dry yeast

Combine ingredients in bread machine according to manufacturer's directions. Process in dough cycle. Turn dough out onto lightly floured surface, and knead 4 to 5 times; divide in half. Shape each portion into 9 rolls, and place in an 8-in round pan. Cover and let rise in a warm place, free from draft, 40 minutes or until doubled in bulk. Bake at 375° for 10-12 minutes.

CINNAMON ROLLS: Roll each half into a 12-in square; brush with 2 T melted butter, and sprinkle with ⅓ cup firmly packed brown sugar and 2 t. ground cinnamon. Starting with long side, roll dough, jellyroll fashion; pinch seams to seal. Cut into 12 1-in slices; place, cut side down, in two lightly greased 8-in square pans. Cover and let rise in a warm place, free from drafts, 40 minutes. Bake at 375° for 12-15 minutes or until done.

Combine ¾ cup powdered sugar, 1½ T. milk and ¼ t. vanilla; drizzle over warm rolls.

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