1 c Butter
3/4 c Sugar
3 Eggs; beaten
1 c Sour cream
2 pk Yeast
1/4 c Warm milk
1 ts Salt
5 1/2 c Flour (sifted)
1 ts Vanilla
submitted by: Skayla@aol.com
mom has this terrific coffee cake recipe, which i made this weekend, and
finally entered the computer. i think it’s wonderful. hope you agree.
Dissolve yeast in warm milk. (note: sprinkle handful, more or less, of
additional sugar, to aid the proofing.) cream butter and sugar togetther.
add beaten egss, sour cream, yeast dissolved in warm milk. add sifted flour
and salt (don’t need to sift flour a second time.) to make dough. turn out
onto floured board and knead till soft and satiny smoot, about 10 minutes.
place in bowl and dust with flour. cover with a towel.
LET RISE OVERNIGHT!!
In the morning, knead well and roll out into 2 large rectangles about 1
inch thick. brush with softened butter, sprinkle with sugar and cinnamon
mixture. roll up like jelly roll, thencut into 1 inch rolls (cut wider if
want larger rolls.) and place into well greased pans. let rise until
doubled. about 2 hours.
bake at 350 degrees farenheit for 20 minutes or until lightly browned.
when cool, drizzle with frosting: butter/vanilla/milk/powder sugar. beat
excessively.
Recipe Archive – 15 July 96
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings