6 cups All-Purpose Flour 2 Eggs
1 Tbsp. Yeast 1 Tbsp. Vanilla
½ cup Sugar Warm Water
2 tsps. Salt
½ cup unsalted Butter ¼ cup Melted Butter
½ cup Sour Cream Cinnamon Sugar
- Place the Flour, Yeast, Sugar and Salt into the Kitchen Aid work bowl; attach the paddle beater and run at low speed (# 2) until all the ingredients are combined.
- Cut the butter up into 6-8 pieces and add to the Flour along with the Sour Cream; run at low speed (# 2) until well mixed.
- Crack the Eggs into a 2 cup liquid measuring cup; add enough Warm Water to make 2 cups total. Add the Vanilla to the Water and Eggs.
- Run the mixer at low speed (# 2) while slowly adding the Water/Egg mixture. When all the Liquid is mixed in, stop the mixer and switch to the dough hook.
- Run at low speed (# 2) for 5 – 7 minutes longer. (The dough will be soft) Grease or flour a 6 quart mixing bowl and place the Dough in it. Lightly dust the top of the Dough with Flour; cover with plastic wrap and set in a warm place to rise.
- Allow the Dough to rise until doubled in bulk. (This will take 1-2 hours, depending on the temperature of the room)
- When the dough has risen, punch it down, then roll it out on a smooth surface (lightly flour if the dough is too sticky) until it is almost 1/8” thick. (Approximately 18 x 24)
- Brush with the melted butter then sprinkle with Cinnamon Sugar.
- Cut into 1” strips (the long way), then cut each in half.
- Roll and twist each strip into desired shapes; place on greased pan or parchment covered pan and cover with plastic wrap or clean dish towels.
- Allow to rise until doubled in bulk (20 – 40 minutes); place in cold oven, then turn the oven to 375 degrees and bake until golden brown. (Approximately 15 – 20 minutes)
- Remove from oven and cool on racks; store in airtight container. (Best if eaten within a day or two)
YIELD: Approximately 3 dozen rolls