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Crumble yeast in mixing bowl,
add sugar, and stir together.
Let stand about 20 minutes.
Melt butter in scalded milk.
Beat eggs. Add sour cream;
blend well with yeast and sugar
mixture. Add lukewarm milk
and butter and 4-1/2 c. flour,
all at once. Beat 8 to 10
minutes. Place in covered
dish and allow to stand over
night in the refrigerator before
using. (Dough may remain in
refrigerator as long as five
days without any deterioration.)
When taken from refrigerator let
dough rise in warm place to
double its original bulk, or
more. Knead in remaining
1-1/2 c. flour. Roll into
two sheets about 1/4 inch thick,
and spread with a thin layer of
sour cream. Sprinkle with
brown sugar, add a few nutmeats,
and a dot of butter here and
there. Cut with a large
cutter, as for biscuits.
Set in warm place to rise until
double in bulk. Bake at
about 300 F. to 325 F. for
approximately 35 minutes. |
