1 cup milk
1/4 cup butter ( 1/2 stick)
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
5 cups flour, plus additional for shaping
1 cup sour cream
1/4 cup vegetable oil ( or canola oil)
1 large egg, slightly beaten
1 teaspoon salt
Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
Punch down dough and handshape into a 10-inch round and place on a parchment-lined baking sheet, let rise for 30 minutes more. Heat oven to 350 degrees.
Using a sharp knife slash top of dough three times. Some make an “X” on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.