INGREDIENTS:

4 1/4 – 4 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. water
1/2 c. (1 stick) butter
1 c. dairy sour cream
2 eggs
1 tbsp. grated lemon peel
1 tbsp. grated orange peel

DIRECTIONS:

Thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast in larger mixer bowl. Combine water, butter and sour cream. Heat to very warm, 120 to 130 degrees. (Mixture will have a separated appearance). Gradually add to dry ingredients; beat 2 minutes at medium speed, scraping sides of bowl occasionally. Add eggs, lemon and orange peel and 1/2 cup flour. Beat at high speed 2 minutes, scraping sides of bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in buttered bowl, turning to butter top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured surface. Divide dough in half.

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