Sour Cream Fan Rolls

Name: Sour Cream Fan Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: about 2-1/2 dozen.
Ingredients: 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 sour cream; 1 cup water; 6 tablespoons butter, cubed; 2 large eggs, lightly beaten

I received this recipe from an email 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

Ingredients

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 sour cream
1 cup water
6 tablespoons butter, cubed
2 large eggs, lightly beaten

Directions

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, 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 23x9-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.

Nutrition Facts

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

Originally published as Sour Cream Fan Rolls in Taste of Home August/September 2002

Reviews

Click stars to rate

Average Rating:

Ev1613

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

Aug 1, 2012

I am asked to make these delicious rolls for every family holiday! Thank you for the recipe.
carolynSulli53

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

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.