First I should add that you need to really love someone to make these as they are time consuming and messy...
Years ago I combined this little watercolor I did of her making the recipe, a little story, and a mini-biography. I framed copies for her children.....then her grandchildren..... and now her great and great-great grandchildren. If you have a family recipe that is associated with one family member, this makes a nice Christmas gift. I blogged about it before but you can see it here...Mother Krueger's Sour Cream Rolls
Note from husband: DO NOT SUBSTITUE ANYTHING ELSE FOR THE BUTTER!!!!
Note from husband: DO NOT SUBSTITUE ANYTHING ELSE FOR THE BUTTER!!!!
Ingredients
1 package dry yeast
1/4 cup warm water
1 cup REAL BUTTER
3-1/2 cups flour
1 teaspoon salt
1 cup sour cream
1 egg plus 2 egg yolks
1 teaspoon vanilla
1-1/2 cups sugar
Dissolve yeast in warm water. Cut butter into mixture of flour and salt. Add yeast, sour cream, eggs, and vanilla. Mix thoroughly; cover with a damp cloth or sarn. Refrigerate at least 2 hours or overnight.
Turn half of dough out onto a board sugared with 1/2 cup sugar. Roll into an 8 x 16-inch rectangle. Fold ends toward center, sprinkle with sugar and roll again. Repeat twice, using half the sugar. Roll about 1/4 inch thick and cut into 1 x 4-inch strips. Twist ends in opposite directions, stretching slightly. Tie in a losse knowt, dip in sugar and place on ungreased cookie sheets. Bake at 350 degrees for 20 minutes or until delicately browned. Remove from cookie sheets immediately. Makes: 1-1/2 to 2 dozen.
1 package dry yeast
1/4 cup warm water
1 cup REAL BUTTER
3-1/2 cups flour
1 teaspoon salt
1 cup sour cream
1 egg plus 2 egg yolks
1 teaspoon vanilla
1-1/2 cups sugar
Dissolve yeast in warm water. Cut butter into mixture of flour and salt. Add yeast, sour cream, eggs, and vanilla. Mix thoroughly; cover with a damp cloth or sarn. Refrigerate at least 2 hours or overnight.
Turn half of dough out onto a board sugared with 1/2 cup sugar. Roll into an 8 x 16-inch rectangle. Fold ends toward center, sprinkle with sugar and roll again. Repeat twice, using half the sugar. Roll about 1/4 inch thick and cut into 1 x 4-inch strips. Twist ends in opposite directions, stretching slightly. Tie in a losse knowt, dip in sugar and place on ungreased cookie sheets. Bake at 350 degrees for 20 minutes or until delicately browned. Remove from cookie sheets immediately. Makes: 1-1/2 to 2 dozen.
Notes.
1. Because they are so time consuming I ALWAYS double this recipe.
2. There is NO sugar in the dough itself... It is rolled out in sugar which makes them so deliciously crisp and yummy...but also very messy to make.
3. Because of the sugar on the outside of the rolls they burn very quickly so watch closely.
4. The is a traditional German recipe and often found in community cookbooks in areas settled by Germans at the turn of the century.
Gerry,
ReplyDeleteThank you so much for the recipe. I have been taking baked goods to a friend and his wife each week. She has been diagnosed with stage 4
bone cancer and the treats seem to add a special moment for them each week. My next gift Mother Krueger's Sour Cream rolls!
Thank you again,
Diane
tidbitstidingsanddailydoodles.blogspot.com
Thank you Gerry for the recipe. I am going to try this one day next week.
ReplyDeleteOMG! and you cook too! I just promised my sister to lose weight together... sour cream rolls! I'm dyin'! LOL
ReplyDelete