Serves: 8
Total Calories: 407

1 cup sour cream
1 package yeast active dry
1/4 cup water warm (105° to 115°)
2 1/4 cups flour
1 egg
2 tablespoons sugar
2 tablespoons chives chopped
2 tablespoons vegetable shortening solid
1 teaspoon salt
1 1/2 cups Parmesan cheese grated
2 tablespoons parsley chopped
1 1/2 teaspoons paprika
1/2 cup butter melted

In a small saucepan over low heat, warm sour cream to 105°.

In a large mixer bowl, dissolve yeast in water. Add sour cream, 1 1/2 cups of the flour, egg, sugar, chives, shortening and salt. At low speed, beat until blended, then beat 1 minute longer. Stir in remaining 3/4 cup flour until well mixed. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes.

Generously grease a 10-inch tube pan. In a small bowl, mix cheese, parsley and paprika set aside.

Stir down dough. Drop by rounded 1/2 tablespoons onto waxed paper, forming forth-eight 1-inch balls. Dip each ball in butter, then roll in cheese mixture. Place balls 1/4 inch apart in layers in pan. Pour any remaining butter over top sprinkle with any remaining cheese mixture. Cover and let rise in a warm place, free from drafts, until doubled, 20 to 30 minutes. Bake in a preheated 400° oven for 20 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes remove from pan. Serve warm.

Nutritional Facts:

Serves: 8
Total Calories: 407
Calories from Fat: 243

More Recipes from the Customers' Cookbook Cookbook:
Apple-Carrot Quick Bread
Bacon-Onion Oatmeal Buns
Glazed Apple Coffee Crown p, 16
Grandma's Dumpledorfs
Honey-Oatmeal White Bread
Mama's Chocolate Cinnamon Rolls
Molasses Crumb Muffins
Savory Picnic Snak Bread
Victoria's Banana Bread
Yeast Pancakes