Sour Cream Rolls
A velvety yeast roll that is unusually fast to make!

2 packages or 1 ½ tablespoons active dry yeast
¾ cup warm water
¼ cup sugar
¾ cup sour cream
¾ cup buttermilk
5-6 cups all-purpose flour, sifted
½ cup shortening
2 teaspoons baking powder
2 teaspoons salt
Oven:  375°

In small dish combine yeast, sugar and warm water.  Allow yeast to “coddle”.  In large mixing bowl combine 2 ½ cups of the flour and remaining ingredients including yeast mixture.  Mix on low speed of electric mixer for ½ minute, scraping bowl often.  Beat for 2 minutes on medium speed.  Add enough remaining flour to make a soft springy working dough. Shape into desired rolls and place in biscuit pan to rise for 1 hour.  Brush lightly with a little extra buttermilk. Bake about 20 minutes or until golden brown.  Will make 16 biscuit sized rolls.

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