Breads:

Sour Cream Fan Yeast Rolls

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Ingredients

2 tablespoons dry yeast
1 cup warm water
2 tablespoons plus 1/2 cup sugar
2 cups warm sour cream
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted
1-1/2 teaspoons salt
1/4 teaspoon baking powder
7 to 8 cups flour

Instructions

In a small bowl, add yeast, water and 2 tablespoons sugar; blend well and let stand 5 minutes. In a large bowl, combine sour cream, eggs, butter, salt and remaining sugar. Stir well, add baking power and yeast mixture (from small bowl) and 4 cups flour; mix until smooth. Stir enough remaining flour until dough if soft. Turn out on floured surface and knead until elastic; place in greased bowl and let raise until doubled; about 1 to 1-1/2 hours. Punch down and form into golf-ball sized balls and place in 8- or 9-inch cake pans. Alternately, 3 grape-sized balls may be placed into muffin tins for a cloverleaf shape. Cover and let rise for about 25-30 minutes. Bake at 350 degrees for 20-25 minutes. Serve warm.

Joan Holmes
Moline