Sour Cream Fan Rolls Recipe
Sour Cream Fan Rolls Recipe photo by Taste of Home
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Sour Cream Fan Rolls Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min./batch
MAKES: 30 servings


  • 7 to 8 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons active dry yeast
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 cups (16 ounces) sour cream
  • 1 cup water
  • 6 tablespoons butter, cubed
  • 2 eggs, lightly beaten

Nutritional Facts

1 each: 182 calories, 6g fat (3g saturated fat), 31mg cholesterol, 158mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 4g protein .


  1. In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water, and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. 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. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes.
  4. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: about 2-1/2 dozen.
Originally published as Sour Cream Fan Rolls in Taste of Home August/September 2002, p31

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Ev1613 105994
Reviewed Oct. 17, 2013

"These rolls are a family favorite. I have found they bake best for me as small rolled balls in two 9X13 baking dishes. They taste even better with a sprinkle of Asiago Cheese baked on top."

MaryAlly 85856
Reviewed Aug. 1, 2012

"I am asked to make these delicious rolls for every family holiday! Thank you for the recipe."

carolynSulli53 64317
Reviewed Jul. 30, 2011

"these are the best tasting yeast rolls ever. made up dough using kitchen aid mixer and dough hook. the roll had a light, slightly sweet flavor. can't miss with this recipe!"

mindeelouriga 64280
Reviewed Jan. 10, 2011

"This was a denser roll than I expected, but still good. Next time I'm going to make these into a loaf of bread instead of rolls though."

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