Pillow-Soft Rolls Recipe
- 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 Eggland's Best 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.
Reviews for Pillow-Soft Rolls(2)
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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.
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.
Cobourg, Ontario, Canada