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1
Dissolve yeast in lukewarm water until dissolved and set aside until foamy, about 10 minutes (use a large bowl).
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2
Combine sour cream, granulated sguar, shortening, and salt in a small saucepan and heat, stirring, over medium-low heat until almost melted.
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3
Remove from heat and stir in baking soda.
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4
Stir sour cream mixture in yeast mixture, then stir in egg.
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5
Stir in as much of the flour as you can-it won't necessarily all stir in easily.
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6
Turn dough out into a lightly floured surface and knead in any of the remaining flour to make a moderately soft dough (only 3-5 minutes total).
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7
Cover and let rest 5 minutes.
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8
Grease 12 muffin tins and set aside.
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9
Roll out dough on a lightly floured surface into a large rectangle (18x12 inches).
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10
Spread dough with softened butter.
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11
Mix together cinnamon and brown sugar and sprinkle evenly over the dough.
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12
Roll up, starting from one of the LONGER sides, jelly-roll style, and seal seam with fingers.
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13
Using plain dental floss or a sharp knife, cut off 12 short chunks of dough.
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14
Set each bun into a muffin tin- cut side down.
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15
Cover and let rise in a warm place until risen 1/4-1/2 inch above the tops of the tin openings.
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16
(about 45 minutes of so).
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17
Bake in a preheated 400 F oven about 15 minutes or until golden.
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18
Remove from pan.
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19
Mix icing ingredients until smooth and drizzle over warm rolls- serve immediately.
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20
NOTE: If you'd like to make these in advance, bake and cool them, but leave off the icing.
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21
Wrap and freeze in foil up to 3 weeks and to reheat, bake at 325 F for 30 minutes, then ice.
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22
To freeze unbaked rolls - prepare rolls and cover with plastic wrap.
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23
Wrap tightly with heavy duty foil.
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24
Store in freezer up to 2 months.
