Sour Cream Dough
 
Ingredients
  • 1 cup warm whole milk (105° to 110°), divided
  • 1 (0.25-ounce) package active dry yeast
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg
  • 4 cups all-purpose flour, divided
  • 1¼ teaspoons kosher salt
Instructions
  1. In a medium bowl, stir together ¾ cup warm milk and yeast. Let stand until mixture is foamy, approximately 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, gently stir together by hand melted butter, sugar, sour cream, egg, and remaining ¼ cup warm milk.
  3. In a large bowl, whisk together 3½ cups flour and salt. Add half of flour mixture to butter mixture. With mixer at low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 3 minutes, adding remaining ½ cup flour if needed. (Dough should not be sticky.) Turn out dough onto a lightly floured surface. Divide dough in half, and loosely shape each half into a ball.
  4. Spray 2 large bowls with cooking spray. Place dough in bowls, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, approximately 1 hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-almond-miniature-sticky-buns/