- 2 tablespoons active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 10 tablespoons sugar
- 2 cups warm sour cream (110 to 115 degrees F)
- 2 eggs, lightly beaten
- 6 tablespoons butter, melted
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking powder
- 7 cups all-purpose flour
- 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 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes.
- Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.