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Sour Cream Yeast Rolls

TOTAL TIME: Prep: 35 min. + rising Bake: 25 min. YIELD: 1 dozen.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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°.
  • 4. 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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