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
- 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
- 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.
- 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. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes.
- 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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