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Ingredients
| all-purpose flour (unsifted): 3 3/4 cups |
| granulated sugar: 1/2 cup |
| active dry yeast: 2 .25oz packages |
| salt: 1 1/4 tsp |
| sour cream: 1 cup |
| water: 1/2 cup |
| eggs: 2 |
| salted butter: 1 Tbl (or margarine//melted) |
Pillow-Soft Rolls
Credit: AllRecipes
User rating:
"If you set these freshly baked rolls on the counter to cool and leave the room, they may not be there when you return! They are always a treat, my children and grandchildren tell me. Sour cream adds richness to the dough. -Erlene Cornelius, Spring City, Tennessee"
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Prep Time
45 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
Directions
- In a large mixing bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat the sour cream and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
- Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 25 minutes. brush tops with butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.