Combine first 4 ingredients in a small saucepan; cook over low heat until butter melts. Cool to 105-115 degrees F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down, and divide in half. Roll each portion to 12 inch circle on a floured surface.
By Robin from Washington, IA
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