Sour Cream Fan Rolls Recipe

5 4 6
Sour Cream Fan Rolls Recipe
Sour Cream Fan Rolls Recipe photo by Taste of Home
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Sour Cream Fan Rolls Recipe

Read Reviews
5 4 6
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min./batch

Ingredients

  • 2 tablespoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 2 cups warm sour cream (110° to 115°)
  • 2 eggs, lightly beaten
  • 6 tablespoons butter or margarine, melted
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 7 to 8 cups all-purpose flour

Directions

In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. 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. Cover and let rise until doubled, about 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Yield: about 2-1/2 dozen.
Originally published as Sour Cream Fan Rolls in Taste of Home August/September 2002, p31

Nutritional Facts

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

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  • 2 tablespoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 2 cups warm sour cream (110° to 115°)
  • 2 eggs, lightly beaten
  • 6 tablespoons butter or margarine, melted
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 7 to 8 cups all-purpose flour
  1. In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. 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.
  2. 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. Cover and let rise until doubled, about 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Cool on 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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Reviews forSour Cream Fan Rolls

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Ev1613 User ID: 7448603 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."

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MaryAlly User ID: 5351629 85856
Reviewed Aug. 1, 2012

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

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carolynSulli53 User ID: 5562747 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!"

MY REVIEW
mindeelouriga User ID: 5102768 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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