½ cup milk, scalded
1 cup butter
2 large eggs
1 cup sour cream
1 teaspoon vanilla
2 ¼ teaspoons yeast (1 pkg.)
1-2 Tablespoons warm water
½ cup sugar
6 cups flour (may need a cup or so more)
1 1/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter, cold and in bits
1 cup nuts, chopped (optional)
Pour hot milk over softened, sliced butter. Allow butter to melt, then wait for mixture to cool. Beat in eggs, sour cream, sugar and vanilla.
Dissolve yeast in water and add to above mixture. Mix in rest of ingredients and beat thoroughly.
**The original recipe says that you can cover and refrigerate the dough at this point. You would then take it out in the morning, and allow it to rise until doubled. I find however, that since the dough is cold and has a fair amount of sugar, it would take HOURS to get it doubled. You’d have to get up at 3am to have rolls in time for breakfast. Sooooo, I prefer to make it all in the same day.**
Allow dough to rise until doubled, punch down, and put on a board with 1 cup of flour.
Knead in the flour. Use more if necessary, but not too much.
Roll dough into a thin rectangle (approx. 9×11)and sprinkle with cinnamon filling.
Roll jelly roll fashion (rolling on the long side, not the short one!) and cut into ½ inch slices.
You should get 24 slices. Place the pastries in a pan that has been greased or lined with parchment. I like to bake some in a round pan, with sides touching.
Let rise until doubled, then bake at 375 degrees for 20 to 30 minutes.
Frost while warm, if desired.
For Sticky Buns:
Use filling recipe above
Heat: 2/3 cup brown sugar
4 Tablespoons butter
2 Tablespoons light corn syrup
Pour on bottom of pan, sprinkle with chopped pecans. Place rolls on top before second rise.