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Sour Cream Yeast Rolls

 Sour Cream Yeast Rolls
“These rolls are the perfect finishing touch for any meal. There’s nothing like returning to Mom’s table, and these represent genuine home comfort.” —Christine Frazier, Auburndale, Florida
12 ServingsPrep: 35 min. + rising Bake: 25 min.

Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 3 tablespoons butter, divided
  • 1 egg

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In
  • a small saucepan, heat the sour cream, water and 2 tablespoons
  • butter to 120°-130°; add to dry ingredients. Beat on medium
  • speed for 2 minutes. Add egg 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 the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 12
  • pieces. Shape each into a ball. Place in a greased 13x9-in. baking
  • pan. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown. Melt
  • remaining butter; brush over rolls. Remove from pan to a wire rack.

2 of 2

Sour Cream Yeast Rolls (continued)

Directions (continued)

  • Yield: 1 dozen.
Nutritional Facts: 1 roll equals 176 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 230 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.