stir yeast into flour with sour cream, eggs and vanilla. Mix well
Heat sour cream to lukewarm and cool some.<
ggs together.
Combine with sour cream, yeast and vanilla.
Add
ater.
Combine flour, margarine, sour cream, eggs, salt and vanilla in
Sift flour and salt together; cut in shortening (as for pie crust).
Dissolve yeast in warm water.
Stir into flour mixture with sour cream, eggs and vanilla.
Mix well.
Cover with a damp cloth and refrigerate for 2 hours.
Roll out dough on sugar.
Roll out oblong about 1/4 inch thick.
Fold dough up from each short side to middle; roll out again and repeat once again.
Cut into 1 x 4-inch strips.
Twist and put on an ungreased cookie sheet. Bake at 375\u00b0 for 15 minutes.
In small bowl, dissolve yeast in warm water.
In large bowl, combine eggs, sour cream, salt, vanilla and margarine until blended.
Stir in 2 cups of the flour and yeast mixture.
Stir in remaining 2 cups flour.
Cover; refrigerate 3 hours or overnight.
eh flour mixture. Add eggs, sour cream and vanilla; mix well. Cover
owl the flour, melted butter, sour cream, eggs, salt and vanilla.
Place sour cream in large saucepan.
Bring
Sift flour and salt into mixing bowl.
Cut in shortening.
Dissolve yeast in warm water (110 - 115\u00b0).
Stir into flour mixture with sour cream, eggs, and vanilla extract.
Mix thoroughly with hand. Scrape dough down from sides of bowl to center.
Cover bowl with damp cloth and set in refrigerator for at least 2 hours.
(The dough does not rise but becomes very cold and rather firm.)
Sift flour and salt into mixing bowl.
Cut in shortening. Dissolve yeast in water.
Stir into flour mixture with sour cream, eggs and vanilla.
Mix well, using hands, if necessary.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Sift flour and salt together.
Cut in butter.
Add yeast (crumbled), sour cream, eggs and vanilla.
Mix with hands.
Set in refrigerator overnight.
Next day sprinkle board with 3/4 cup sugar.
Roll dough into 8 x 16-inch rectangle.
Fold two ends toward center and turn, roll again, repeat 4 times to roll all the sugar in.
Finally roll to 1/4-inch and cut in strips.
Twist in forms of a horseshoe twist.
Bake 15 minutes at 375\u00b0.
tir into flour mixture with sour cream, eggs and vanilla.
Mix
Boil sour cream and remove from heat.
Add baking soda, butter, salt and sugar.
Let cool. Add yeast and warm water mixture, eggs, vanilla and cinnamon.
Add flour.
Let rise.
Roll out like cinnamon rolls. Spread with butter and sprinkle with brown sugar and cinnamon.
Fold in half.
Cut into strips and twist.
Bake at 350\u00b0 for 10 minutes until lightly browned. Drizzle with powdered sugar and milk frosting while hot.
Cut Crisco into flour like for pie crust.
Add sour cream, eggs, salt and vanilla.
Dissolve yeast in lukewarm water; add 4 teaspoons sugar and mix well into stiff dough.
Put in refrigerator for 2 or 3 hours.
Roll out on sugared board.
Cut in strips and twist.
Bake in oven at 375\u00b0 for 20 to 25 minutes.
Add soda to sour cream.
Cool to lukewarm; add yeast mixture. Add remaining ingredients.
Mix to soft dough; let stand 5 minutes.
Roll out into rectangle shape.
Sprinkle with brown sugar and cinnamon.
Fold in half; cut into 1/2-inch wide strips and twist into braids.
Let rise for 1 hour or until doubled. Bake at 350\u00b0 until lightly browned.
Frost with powdered sugar frosting.
Sift flour and salt into mixing bowl.
Cut in shortening. Dissolve yeast in water.
Stir into flour mixture with sour cream, eggs and vanilla; mix well.
Cover with a damp cloth and refrigerate for 2 hours.
Roll half of dough on sugared board into oblong 8 x 16 inches.
Fold ends to center; sprinkle with sugar and cinnamon.
Roll again and repeat for a 3rd time.
Roll about 1/2 inch thick and cut into 1 x 4-inch strips.
Twist ends in opposite directions and make into shape of horse shoes.
Sift flour and salt into mixing bowl.
Cut in shortening. Dissolve yeast in water.
Stir into flour mixture with sour cream, eggs and vanilla.
Mix well with hand.
Cover with damp cloth and refrigerate 2 hours.
Soften yeast in sour cream.
Add eggs, shortening, salt and vanilla.
Stir in flour.
Knead and chill two hours.
Mix together cinnamon and sugar.
Roll dough into a rectangle.
Sprinkle with 1/3 of sugar mixture.
and fold into thirds.
Roll dough into rectangle, spinkle with remaining sugar mixture and fold again.
Cut folded dough into 1/4 inch slices.
Roll in granulated sugar, twist and press ends down on baking sheet.
Let rise 1/2 hour and bake at 375 for 12 to 15 minutes.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas