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
Sour Cream Yeast Rolls
Sour Cream Yeast Rolls
Prep Time
35 min
Cook Time
25 min
Yield
1 dozen
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 sour cream
- 1/4 cup water
- 3 tablespoons butter, divided
- 1 large egg, room temperature
Directions
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat 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. Preheat oven to 375°.
- Bake until golden brown, 25-30 minutes. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Nutrition Facts
1 roll: 176 calories, 7g fat (4g saturated fat), 38mg cholesterol, 230mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 4g protein.
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