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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
Nutritional Facts 1 serving (1 each) equals 118 calories, 3 g fat (2 g saturated fat), 26 mg cholesterol, 139 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pillow-Soft Rolls in Taste of Home February/March 2003, p33
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Reviewed on Feb. 07, 2011 by beckihomecki
I have made several different types of bread recipes and when I made this particular one I found that these rolls are more work than they are worth. The dough was very sticky and took longer to knead. Being refrigerated the dough is not ready to punch down...it's too cold! I did try and warm first which seemed to help a bit. The dough also since it was sticker required more flour when rolling so when I was going to make to crease in the roll it didn't stick together nicely like other doughs I have made. Final product came out a little on the heavy side and would not give these rolls the title pillow soft. One of my sons loved them, but he loves all bread. No one else was especially pleased with these. They were o.k. Don't think I will be making these again.
Reviewed on Aug. 03, 2009 by PatRanstrom
I found that if I did NOT refrigerate the dough overnight but allowed it to rise to about double (about an hour) that the rolls turned out lighter and fluffier. I also used milk instead of water with the sour cream. Also, don't brush the tops with butter before baking or they turn out too brown and not necessarily baked inside. I also found that baking at 350 deg. F a little longer make for a nicer roll.Patricia Davidson-RanstromCobourg, Ontario, Canada
I found that if I did NOT refrigerate the dough overnight but allowed it to rise to about double (about an hour) that the rolls turned out lighter and fluffier. I also used milk instead of water with the sour cream. Also, don't brush the tops with butter before baking or they turn out too brown and not necessarily baked inside. I also found that baking at 350 deg. F a little longer make for a nicer roll.
Patricia Davidson-Ranstrom
Cobourg, Ontario, Canada
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