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
- 3-3/4 to 4-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/4 teaspoons salt
- 1 cup (8 ounces) sour cream
- 1/2 cup water
- 2 eggs
- 1 tablespoon butter, melted
- In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and water to 120°-130°. 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 along 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° for 12-15 minutes or until golden brown. Yield: 2 dozen.
Originally published as Pillow-Soft Rolls in Taste of Home February/March 2003, p33
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