- 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 sour cream
- 1/2 cup water
- 2 large eggs
- 1 tablespoon butter, melted
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Place in a greased 15x10x1-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.
1 each: 118 calories, 3g fat (2g saturated fat), 26mg cholesterol, 139mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 3g protein.
Dec 27, 2019I thought these were great! I used Gold Medal all purpose flour using 4 1/2 cups to achieve a smooth dough. I also didn't refrigerate overnight but did let rise for a hour in a warm oven and followed the rest of the directions from there. I also ended up baking them for only 12 minutes. Now here's the funny thing... my rolls rose higher and looked better than the picture posted by this website. The only different thing I did was skipping the overnight refrigeration.
Nov 27, 2014
We love this recipe! My Grandma taught me a way to simplify this by kneading the dough in a big bowl then transferring to another greased bowl. After rising I use a cupcake pan and roll three small balls for each cupcake, let rise again till double then bake! The kids love rolling the balls and it makes much less mess.
Dec 31, 1969
I guess everyone who tries these rolls gets a different experience! Actually, I found this recipe really enjoyable to make. Used a total of 4-1/4 cups of flour, let the dough refrigerate for 24 hours, punched it down and rolled it out just fine while cold. It made 25 rolls but the only thing I didn't like was when shaping the rolls they wouldn't stick together because of the floured surface they had been rolled out on. Some of them popped open during rising but they baked perfectly and tasted very yummy, and very soft.
Feb 7, 2011
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.
Dec 31, 1969
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