Recipes

Ingredients: iii 1/4 cups flour 1/2 loving cup sour cream, at room temperature 1/4 loving cup lukewarm H2O 1/4 loving cup butter, melted together with cooled 1/4 oz active dry out yeast ii tablespoons minced dill 1/2 tablespoon sugar 1/2 teaspoon salt ii eggs (divided use) Directions: Place H2O inwards a a large mixing bowl, sprinkle alongside yeast, together with allow stand upward five minutes. Add the sour cream, dill, butter, sugar, salt, together with i egg. Mix. Add the flour together with mix (use a stand upward mixer alongside a dough claw for best results) until a slightly glutinous dough forms. If the dough is also dry, add together a flake of milk together with remix. Grease a bowl alongside butter. Cover alongside plastic twine or a tea towel together with allow the dough to double inwards size. Butter a 13x9 inch pan. Divide the dough into 12-15 pieces. Roll each into a ball. Place inwards the baking pan (I ended upward alongside iii rows of five rolls each).

Ingredients: for the rolls: four cups flour 1 loving cup mashed roasted sugariness potato 1/3 loving cup lukewarm water 1/4 loving cup butter, melted together with cooled slightly 1/4 loving cup sugar 1/2 teaspoons salt 1 oz dry out yeast 2 eggs, at room temperature Directions: In a large mixing bowl, sprinkle the yeast on the water. Using an electrical mixer amongst a dough claw combine the yeast, butter, water, sugar, egg together with sugariness potato. Add the flour together with mix on depression until smooth. The mixture should instruct a viscid dough at this fourth dimension but it shouldn't experience damp or expect wet. If it does, mix inward a small-scale sum of flour. Knead on a floured surface or inward a stand upward mixer until smoothen but withal slightly sticky. Place the ball of dough inward a buttered bowl. Cover amongst a tea towel or unloosen plastic roll together with allow rising for close 45 minutes or until it doubles inward size. Preheat

Ingredients: iii 1/4 cups flour 1/2 loving cup sour cream, at room temperature 1/4 loving cup lukewarm H2O 1/4 loving cup butter, melted together with cooled 1/4 oz active dry out yeast ii tablespoons minced dill 1/2 tablespoon sugar 1/2 teaspoon salt ii eggs (divided use) Directions: Place H2O inwards a a large mixing bowl, sprinkle alongside yeast, together with allow stand upward five minutes. Add the sour cream, dill, butter, sugar, salt, together with i egg. Mix. Add the flour together with mix (use a stand upward mixer alongside a dough claw for best results) until a slightly glutinous dough forms. If the dough is also dry, add together a flake of milk together with remix. Grease a bowl alongside butter. Cover alongside plastic twine or a tea towel together with allow the dough to double inwards size. Butter a 13x9 inch pan. Divide the dough into 12-15 pieces. Roll each into a ball. Place inwards the baking pan (I ended upward alongside iii rows of five rolls each).

Ingredients: for the rolls: four cups flour 1 loving cup mashed roasted sugariness potato 1/3 loving cup lukewarm water 1/4 loving cup butter, melted together with cooled slightly 1/4 loving cup sugar 1/2 teaspoons salt 1 oz dry out yeast 2 eggs, at room temperature Directions: In a large mixing bowl, sprinkle the yeast on the water. Using an electrical mixer amongst a dough claw combine the yeast, butter, water, sugar, egg together with sugariness potato. Add the flour together with mix on depression until smooth. The mixture should instruct a viscid dough at this fourth dimension but it shouldn't experience damp or expect wet. If it does, mix inward a small-scale sum of flour. Knead on a floured surface or inward a stand upward mixer until smoothen but withal slightly sticky. Place the ball of dough inward a buttered bowl. Cover amongst a tea towel or unloosen plastic roll together with allow rising for close 45 minutes or until it doubles inward size. Preheat