1/4 cup dairy sour cream
1 package active dry yeast
1/4 cup warm water (105 to 115°)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
1 egg
1-1/2 tablespoons fresh dill seed or snipped chives
2-1/4 cups all-purpose flour'
Heat sour cream just to lukewarm. Dissolve yeast in warm water. Stir in sour cream, sugar, salt, shortening, egg, dill seed and about 1-1/2 cups of the flour. Beat until smooth. Stir in remaining flour until smooth. Cover and let rise in warm place until double, about 30 minutes.
Grease 16 medium muffin cups. Stir down batter and fill cups 1/2 full. (Batter will be sticky-smooth and pat into shape with floured fingers.) Let rise until dough reaches tops of muffin cups, 20 to 30 minutes.
Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.
16 buns.
*If using self-rising flour. omit salt.
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