Grandma Garff's Sour Cream Rolls

1 large carton of sour cream (2 cups)
1/4 cup shortening
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten
2 packages of dry, fast rising yeast
7 1/2 cups flour

Heat the sour cream and shortening together in a little pan, but don't boil. Then, place it in mixing bowl and stir in the sugar, soda, salt, and eggs. Dissolve the yeast in 1 cup of lukewarm water. Then mix with other ingredients in large bowl. Add flour and knead.

Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours.

Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350º. Bake until rolls are light brown--not dark brown.

For crescent rolls, cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then, use a pizza cutter to cut the circle into 16 even triangles. Roll them up and butter them with a melted butter and a pastry brush hot out of the oven.

Cinnamon or Orange Rolls

This dough is an excellent base for cinnamon or orange rolls. After the first rising, divide dough 4 ways. Roll each section out into a circle. Brush dough with softened butter. Sprinkle with brown sugar & cinnamon for cinnamon rolls, or sugar and orange zest for orange rolls. Roll into log shape and slice 1 ½ inch rolls. Place in buttered pyrex and bake.

While the rolls are still slightly warm, frost with a butter, milk, powdered sugar frosting for cinnamon rolls, or butter, OJ, and powdered sugar for orange rolls.

Recipe found here...