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Pillow-Soft Rolls

 Pillow-Soft Rolls
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
24 ServingsPrep: 45 min. + chilling Bake: 15 min.


  • 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

2 of 2

Pillow-Soft Rolls (continued)

Directions (continued)

  • minutes. Brush tops with butter. Bake at 375° for 12-15 minutes
  • or until golden brown. Yield: 2 dozen.
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.