Ingredients
7 to 8 cups all-purpose flour1/2 cup sugar2 tablespoons active dry yeast1-1/2 teaspoons salt1/4 teaspoon baking powder2 cups sour cream1 cup water6 tablespoons butter, cubed2 large eggs, room temperature, lightly beaten
Preparation
In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 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 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
