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                                                                  



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the Dough to rise until doubled in bulk.  (This will take 1-2 hours, depending on the temperature of the room)
  7. 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)
  8. Brush with the melted butter then sprinkle with Cinnamon Sugar.
  9. Cut into 1” strips (the long way), then cut each in half.


Grandma's Buns
  1. 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.
  2. 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)
  3. Remove from oven and cool on racks; store in airtight container.  (Best if eaten within a day or two)


          YIELD:      Approximately 3 dozen rolls






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