French toast casserole in a novel form. I came up with this dish because I had some leftover cinnamon rolls that had gone bad but I still wanted to use them, and my Sunday brunch guests loved it.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 buns |
Ingredients
- 2 cups sour cream
- 5 tablespoons butter
- ½ cup water
- 5 cups whole wheat flour
- 2 eggs
- 4 tablespoons white sugar
- 2 teaspoons salt
- 24 whole black peppercorns
Instructions
- Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
- Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 456 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |