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1
In a measuring cup, sprinkle the yeast over the warm water.
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2
Stir the yeast into the water along with 1 teaspoon of the granulated sugar.
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3
Let stand for 5 to 10 minutes, or until foamy.
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4
Meanwhile, in a small saucepan over low heat, combine the remaining granulated sugar, butter, sour cream, milk, vanilla and salt.
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5
Whisk until the butter has melted and the liquid is smooth.
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6
The mixture should be slightly warmer than room temperature.
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7
Add the egg and whisk to incorporate.
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8
The dough can be mixed by hand in a large bowl or in the bowl of a stand mixer fitted with a dough hook.
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9
Place the yeast mixture, butter mixture and flour in a large bowl and stir until the ingredients come together evenly.
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10
If mixing by hand, when it becomes too stiff to stir, turn the dough onto a lightly floured work surface and knead until smooth and elastic, adding more flour if the dough is sticky.
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11
If using a stand mixer, the dough is ready when it pulls away from the side of the bowl and begins to climb up the dough hook.
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12
Pull the dough from the hook and place the dough on a lightly floured work surface.
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13
Knead until smooth and elastic (about a minute).
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14
Transfer to an oiled bowl, cover with plastic wrap, and let rise for 90 minutes to 2 hours, or until doubled in size.
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15
When the dough has almost doubled, make the caramel sauce.
