Sour Cream Fan Rolls
Taste of Home
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I received this recipe from an E-mail pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one.
-Carrie Ormsby, West Jordan, Utah
SERVINGS: 30
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min.
Ingredients:
- 2 tablespoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons plus 1/2 cup sugar, divided
- 2 cups warm sour cream (110° to 115°)
- 2 eggs, lightly beaten
- 6 tablespoons butter, melted
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking powder
- 7 to 8 cups all-purpose flour
Directions:
In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: about 2-1/2 dozen.