Ingredients Jump to Instructions ↓

  1. 3/4 cup sour cream

  2. 2 tablespoons granulated sugar

  3. 1 teaspoon salt

  4. 2 tablespoons vegetable shortening

  5. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/4 cup warm water

  6. 2 1/4 cups all-purpose or bread flour - divided use

  7. 1 large egg

  8. 1 1/2 tablespoons green onions, chopped

Instructions Jump to Ingredients ↑

  1. In a saucepan over medium heat cook sour cream, sugar, salt, and shortening. Bring to a boil. Remove from heat and cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl. Pour in sour cream mixture and 1 cup flour; beat until smooth. Stir in 1 1/4 cup flour, egg, chopped green onions; mix well. Cover; let rise in a warm place for 30 minutes, or until doubled in size. Punch dough down. Fill greased muffin cups half full. Place in a warm place; let rise for 20 to 30 minutes, or until doubled in size. Preheat oven to 400°F (205°C). Bake for 15 to 20 minutes, or until brown. Cool on a wire rack.


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