Sour Cream Sandwich Buns

My daughter and I were going to a flower auction in Shiloh last Monday and since it is near Planktown Market I knew I would be stopping in for sliced meat and cheese. They have the best prices so the turn over is high which means it is always fresh. Before I left in the morning, I mixed up these simple sandwich buns from an old recipe in my binder that I didn't remember (not surprising).I let them rise in the refrigerator while I was gone and finished them late in the afternoon. We are not big bread eaters so I usually half bread recipes so it doesn't lay here turning green. Not these, I have made these sandwich buns three times this week. The bread is so rich you could use it for any type of sandwich, just toasted and buttered, or turn them into croutons. 

1 package of yeast or 1 tablespoon

1/4 cup warm water

1/4 cup softened butter

1/2 cup sour cream

1/4 cup sugar

1/2 teaspoon salt

1 large egg

2 cups flour, maybe more ( I used spelt because I have a wheat allergy but all-purpose is what is called for)

Combine yeast and water in large mixing bowl, let stand for 10 minutes.

 Add butter, sour cream, and sugar.

Add salt and egg. Then add flour. 

Still too sticky, add more flour 2 tablespoons at a time.

Getting there.

This is what it should look like, it will pull all the ingredients off the sides of the bowl and form a ball that holds it's shape.

Nice. Cover this with plastic wrap and let rise for an hour.

Then cut it into 8 pieces.

Roll each one into a ball then flatten.

Arrange on a lightly greased cookie sheet ( I made more than one batch so it looks like more ). 

Let rise for an hour.

Preheat oven to 375F. Bake for 20 minutes or until golden brown (internal temperature of 190F.)

Rich, airy, tender yet held up to turkey, ham, salami and cheese, a schmear of mayo and a squirt of dark brown mustard.

Rachael and I both went home with some lovely annuals to plant and a 50# bag of onions each. We will be freezing the onions, I'll share that with you later.