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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 2 Tbl |
| active dry yeast: 0.25 oz |
| salt: 1 tsp |
| sour cream: 1 cup |
| water: 1/4 cup |
| salted butter: 3 Tbl (divided) |
| eggs: 1 |
Sour Cream Yeast Rolls (Taste of Home)
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- In a large bowl combine 1 1/2 C flour, sugar, yeast and salt.
- In a small saucepan, heat sour cream, water and 2 T butter to 120-130 degrees.
- Add wet ingredients to dry ingredients.
- Beat on medium for 2 minutes.
- Add one egg and 1/2 C flour; beat 2 minutes longer.
- Stir in enough remaining flour to form a soft dough--this may mean using 21/2 C flour as noted above or up to 3 cups.
- Turn onto a floured surface; knead until smooth and elastic--about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place or in a warming oven on "bread proof" for one hour.
- Punch down dough.
- Turn onto a lightly floured surface; divide into 12 pieces.
- Shape each into a ball.
- Place on a greased 9 x 13" baking pan.
- Cover and let rise again, until doubled, about 30 minutes.
- Bake a 375 F for 25-30 minutes or until golden brown.
- Melt remaining butter. Brush over rolls. Remove rolls from pan to a wire rack.