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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sour Cream Buns Recipe

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This recipe for Sour Cream Buns, by , is from From the Kitchen of: Elsie A. Moser, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elsie Moser


1 cups milk
cups sugar
2 tsp. salt
cup butter
cup luke warm water
1 tsp. sugar
1 envelope fast rising yeast
cup cold mashed potatoes
2 egg yolks
cup thick sour cream
6 cups sifted flour

Scald the milk, sugar, salt and butter. Cool to luke warm. Meanwhile measure into a bowl luke warm water and sugar. Stir until sugar is dissolved. Sprinkle with 1 envelope fast rising yeast. Let stand 10 minutes then stir well.

Sieve the cold mashed potatoes and mix with 2 unbeaten egg yolks and sour cream.

Stir into yeast mixture and stir in luke warm milk mixture. Stir in 3 cups flour, and beat until smooth. Then work in another 3 cups of flour to make a soft dough.

Grease top of the buns, cover and set in a warm place to rise. Punch down twice. Cut with cookie cutter and make a hole in each with a thimble. Brush with egg white.

Fill hole with desired jam. Let rise and bake golden brown.




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