Grandma Garff’s Sour Cream Rolls

I wish I could say that I know Stephanie. She is an extraordinary woman, full of strength and courage. Her testimony is incredible and unwavering. If you need some perspective on life, check out her blog. And if you don't, you should try this recipe for her rolls ~ they are like a mouth full of heaven!

16 oz sour cream
1/4 cup shortening

Heat them together in a little pan, but don't boil.

Place in mixing bowl and stir in:
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten

Directions:
Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead.

Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk.

Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.

Bake at 350. Rolls bake in 9-12 minutes, cinnamon rolls bake in 18-20 minutes.

I really didn't make any ingredient changes to this recipe, but I did a few things differently to make the process go a little smoother... at least for me.

I start by dissolving the yeast (I used 2 Tbsp SAF yeast) in 1 cup warm water and letting it sit while I'm heating the sour cream and shortening.

I also cream together sugar, soda, salt, & eggs in my mixing bowl first. Then add about 1/2 cup of the hot sour cream / shortening to temper the eggs before adding the rest.

And after I shaped my rolls, I just popped them in the oven... totally spaced that 2nd rise, but they still turned out heavenly!

This is my cinnamon filling (which I think is pretty a pretty standard one).
1 cup brown sugar
3-4 tsp cinnamon
1/4 butter, softened

And I use this cream cheese frosting.