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Sour Cream Breakfast Buns

"The Magnolia Bakery Cookbook," Jennifer Appel and Allysa Torey (Simon & Schuster, 1999)

Yield: 18 servings

Flour 3 cups
Baking powder 1 ½ tsp.
Baking soda 1 ½ tsp.
Salt ½ tsp.
Unsalted butter, softened ¾ cup
Sugar 1 ½ cup
Large eggs 3
Vanilla 1 ½ tsp.
Sour cream 1 ½ cups
Light brown sugar 1 1/3 cup

1. Sift together flour, baking powder, baking soda and salt.

2. Cream butter with sugar until fluffy, about 3 minutes. Add eggs, one at a time. Beat in vanilla. Add dry ingredients until just combined. Spoon batter into large greased muffin cups.

3. Generously sprinkle brown sugar on top of each bun. Bake in preheated 350F oven 20 to 25 minutes.