Sour Cream Rolls

I know there are thousands of yummy roll recipes out there, but I wanted to share this one from my friend Lisa Pett. It's so soft because of the sour cream in it. I like it because with my busy schedule right now with a newborn, it is convenient to break up the work ... make the dough at night ... and shape/bake in the morning. It just takes a little planning ahead. I've also done it all the same day - letting it rise 3 hours before shaping and 3 hours after.

Sour Cream Rolls from Lisa Pett

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 (2 TBLSP) 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. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.

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.

(tips from lisa:

**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 Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.

This dough is an excellent base for cinnamon or orange rolls.)