sugar, yeast and salt.
In a small saucepan, heat sour cream, water
Soften yeast in water; let stand while combining sour cream, sugar and baking soda in large bowl.
Add 2 cups biscuit mix, then yeast mixture.
Mix well.
Stir in 3 more cups biscuit mix.
Turn dough onto board dusted with 1/2 cup biscuit mix; knead to form smooth ball.
Shape dough into small rounds the size of a walnut. Place close together in buttered 9 x 13 x 2-inch pan.
Let rise until doubled in bulk.
Preheat oven to 375\u00b0.
Bake rolls 15 minutes, or until done.
Makes 72 bite size rolls.
Dissolve yeast in water.
Combine sour cream, sugar and soda in large bowl; mix well.
Add 2 cups baking mix and yeast; mix until well blended.
Stir in 3 cups baking mix until soft dough forms.
Knead on surface dusted with remaining 1/4 cup baking mix until smooth and elastic.
Shape into walnut sized rolls.
Place in buttered 9 x 13-inch baking dish.
Let rise, covered, until doubled in bulk.
Bake at 375\u00b0 for 15 minutes or until brown. Yield: 72 servings.
Combine oleo, sour cream, sugar and salt and cook over low heat until oleo melts.
Cool to lukewarm.
Dissolve yeast in warm water and let stand 5 minutes.
Stir into above mixture.
Add flour.
Stir.
Cover and refrigerate for at least 8 hours.
Punch down and divide in half.
Roll into 12-inch circle.
Cut each circle into 12 wedges.
Roll each wedge into jelly roll fashion, starting at wide end.
Place on greased sheet.
Cover and let rise until double.
Bake at 375\u00b0 for 10 to 15 minutes.
Makes 2 dozen.
Soften yeast in warm water.
Combine sour cream, sugar and salt.
Beat in 1 cup flour, yeast and cornmeal.
Stir in enough flour to make soft dough.
Knead 10 times.
Put in greased bowl and brush with butter.
Let rise 2 hours.
o 115\u00b0.
Dissolve yeast in warm water in a
o 115\u00b0.
Dissolve yeast in warm water in large
nd yeast in large bowl of electric mixer.
Heat sour cream, water
In a saucepan heat sour cream until very hot.
Add
he warm milk, sugar and yeast. put aside.
in a
Sprinkle yeast over water in large bowl;
granulated sugar, undissolved yeast and salt.
Heat sour cream, water and butter
Dissolve
yeast
in
warm water
Cook first 4 ingredients in saucepan over medium-low heat, stirring occasionally, until butter melts.
Cool to 105\u00b0 to 115\u00b0. Combine yeast and 1/2 cup warm water; let stand 5 minutes.
Stir together yeast mixture, sour cream mixture, eggs and flour in large bowl until well blended.
Chill, covered, 8 hours.
00b0 to 115\u00b0. Combine yeast and 1/2 cup warm
Scald sour cream.
Stir in sugar, salt
In a bowl, dissolve yeast in water.
Add 2 tablespoons sugar; let stand for 5 minutes.
In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar.
Stir in baking powder, yeast mixture and 4 cups of flour until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Dissolve yeast in warm water and set aside.
Heat sour cream until warm; add yeast and rest of ingredients.
Stir in flour and let stand for 5 minutes.
Roll out and sprinkle dough with melted butter, sugar and cinnamon.
Roll and cut.
Place on greased cookie sheet.
Let rise 1 hour.
Bake 12 to 15 minutes at 350\u00b0.
May be frosted with thin powdered sugar icing.
lour, sugar, undissolved yeast and salt.
Heat sour cream, water and butter
Heat sour cream over low heat until lukewarm; stir frequently. Dissolve yeast in water in large mixing bowl.
Add warm sour cream, margarine, sugar, salt, eggs and 2 cups flour; beat until smooth.
Add enough of the remaining flour until dough cleans side of bowl.
Knead until smooth.
Cover and let rise in a warm place, about an hour or until doubled.
Punch down dough.
Shape into loaves, let rise until double and bake 30 minutes.
Also can be made into pecan rolls.