Sour Cream Buns Recipe

One 1/4-ounce package active dry yeast
One 8-ounce container sour cream
3 tablespoons granulated sugar
2 tablespoons vegetable shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3¼ cups all-purpose flour
2 tablespoons butter, softened
1/3 cup packed dark brown sugar
1 to 1½ teaspoons ground cinnamon, or to taste
¾ cup confectioners’ sugar

1. Dissolve the yeast in ¼ cup warm (105 to 115 degrees F) water in a large bowl. Combine the sour cream, granulated sugar, shortening, and salt in a small saucepan. Heat until the mixture reaches a temperature of 120 to 130 degrees F and the shortening is almost melted.
2. Add the baking soda to the sour cream mixture and remove from the heat. Add the sour cream mixture and the egg to the yeast mixture. Stir in 3 cups of the flour.
3. Place the dough on a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough. Let stand, covered, for 5 minutes.
4. Grease 12 muffin tins and set aside. Roll the dough into a 12 x 18-inch rectangle. Spread the butter evenly over the dough.
5. Combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the dough. Starting from the long side, roll up, seal the seam, and slice into 12 pieces, about 1½ inches wide.
6. Place each bun, cut side down, in a muffin tin. Cover and let rise in a warm place until the buns are ¼ to ½ inch above the tops of the tins, about 1 to 1½ hours. .
7. Preheat the oven to 400 degrees F. Bake the buns for 15 minutes, or until golden brown. Remove from the pan and arrange on a serving platter.
8. Combine the confectioners’ sugar with 2 to 4 teaspoons water in a small bowl to make an icing thin enough to drizzle. Drizzle evenly over the buns.
Serves 12.