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Sour Cream Yeast Rolls

Sour Cream Yeast Rolls
TOTAL TIME: Prep: 35 min. + rising Bake: 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 (8 ounces) sour cream
  • 1/4 cup water
  • 3 tablespoons butter, divided
  • 1 large egg

Directions

  • 1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the 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.
  • 4. Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

Nutrition Facts

1 each: 176 calories, 7g fat (4g saturated fat), 38mg cholesterol, 230mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 4g protein.

Reviews

Average Rating:
  • Jami4
    Nov 29, 2014

    Delicious!!

  • aug2295
    Oct 11, 2014

    This came together easily and baked up fluffy and pleasant. I expected more from the sour cream though.

  • spinardo
    Dec 31, 1969

    Delicious. My family loved them.

  • Idahogem1
    Dec 31, 1969

    Very easy recipe. Great texture to the rolls. Golden on the outside and fluffy and doughy on the inside. The only thing I'm not crazy about is the slight tangy flavor but with butter they are very good.

  • KamiGrace86
    Jun 20, 2012

    This recipe is so good.It is so easy to make.

  • HeatherHH
    Jan 22, 2010

    These tasted like any other dinner roll recipe, except that they had a faint tangy flavor from the sour cream. The tang didn’t improve them in my mind, and so, I’ll stick with a standard recipe that doesn’t require sour cream.

  • dcvarljen
    Dec 31, 1969

    These were really easy to make, moist like a yeast roll, but with a slight biscuit taste texture as well. I give 4 stars!

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