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Recipes: sour cream buns

Looks good enough to eat, doesn't it?
Looks good enough to eat, doesn't it?
Family Circle website

One of the few bread products my father really liked that was not homemade was cinnamon rolls with cream cheese frosting. For many years, that became our Sunday breakfast. If Pop was not present when we ate breakfast, there was one thing we all knew – some of those buns had best be left for him to eat when he got home.

I am positive he would have loved this recipe for sour cream buns which was submitted to a community cookbook entitled Cove County Gleanings by Marie Beesley, who farmed with her husband in wheat-growing Kansas for almost 60 years. Marie says, “These treats are like cinnamon rolls, only better. The sour cream makes the rolls extra tender and rich.”

You can also find her recipe on page 30 in Hometown Cooking, a cookbook produced by Family Circle.


  • 1 package active dry yeast
  • ¼ cup warm water (105° - 115°)
  • 1 cup sour cream
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons solid vegetable shortening
  • 1 teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 - 3 ½ cups all-purpose flour
  • 2 Tablespoons butter, softened
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ cup confectioner’s sugar
  • 2 - 4 teaspoons sugar


  1. In large bowl, dissolve yeast in warm water.
  2. In saucepan, combine sour cream, granulated sugar, shortening and salt.
  3. Cook and stir over medium-low heat until mixture is warm (120° to 130°).
  4. Stir in baking soda.
  5. Stir in sour cream mixture and egg into yeast. Stir in as much flour as possible.
  6. Turn dough out onto lightly floured surface, knead in enough of the remaining flour to make moderately soft dough (3 to 5 minutes).
  7. Cover, let rest for 5 minutes.
  8. Grease 12 cups of a standard muffin pan.
  9. On lightly floured surface, roll dough into 18 x 12-inch rectangle. Spread butter over dough.
  10. Combine brown sugar and cinnamon; sprinkle evenly over dough.
  11. Starting with a long side, roll dough into a spiral. Moisten and pinch seam.
  12. Cut into 12 (1 ½ -inch) slices.
  13. Place slices, cut sides down, in prepared muffin cups.
  14. Cover, let rise in a warm place until they are ¼ to ½ - inch above tops of cups, about 45 minutes.
  15. Heat oven to 400°F.
  16. Bake buns about 15 minutes or until golden brown.
  17. Remove to wire racks and cool slightly.
  18. Combine confectioners’ sugar and egg with enough water to achieve thin consistency.
  19. Drizzle over buns.
  20. Serve warm.
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