Sour Cream Rolls Recipes

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SOUR CREAM YEAST ROLLS



Sour Cream Yeast Rolls image

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

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 8

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

Steps:

  • 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., 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., 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 :

TORTILLA ROLLUPS IV



Tortilla Rollups IV image

These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.

Provided by DOREENB

Categories     Appetizers and Snacks     Wraps and Rolls

Time 15m

Yield 25

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 ½ cups shredded Cheddar cheese
10 (10 inch) flour tortillas

Steps:

  • In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
  • To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g

SOUR CREAM FAN ROLLS



Sour Cream Fan Rolls image

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

Provided by Taste of Home

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

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, room temperature, lightly beaten

Steps:

  • 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 5 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 : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM-THYME ROLLS



Sour Cream-Thyme Rolls image

Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for muffin tin and plastic wrap
1/4 ounce active dry yeast
1 cup warm water (105 degrees to 110 degrees)
2 tablespoons sugar
2 cups cake flour, (not self-rising)
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups sour cream
2 tablespoons fresh thyme, leaves

Steps:

  • Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
  • Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
  • Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

SOUR CREAM ROLLS



Sour Cream Rolls image

This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!

Provided by Bobtail

Categories     Breads

Time 30m

Yield 12 rolls

Number Of Ingredients 3

3/4 cup butter or 3/4 cup margarine, softened
1 cup sour cream
2 cups self-rising flour, sifted

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients well.
  • Put into ungreased muffin pans.
  • Bake for 20 minutes.
  • Dough will also keep well in the refrigerator for about a week.

SOUR CREAM SANDWICH ROLLS



Sour Cream Sandwich Rolls image

After years of testing, this has become the one tried-and-true bread recipe that I use. Makes soft and delicious sandwich rolls or a loaf.

Provided by Dhyana

Categories     Roll and Bun Recipes

Time 50m

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
1 cup wheat flour
1 tablespoon buckwheat flour
3 tablespoons raw sugar
1 ¾ teaspoons active dry yeast
1 ¾ teaspoons salt
1 cup warm water
⅓ cup sour cream
1 large egg
3 tablespoons coconut oil

Steps:

  • Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
  • Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
  • Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
  • When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
  • Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 35.8 g, Cholesterol 18.3 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 296 mg

ORANGE SOUR CREAM ROLLS



Orange Sour Cream Rolls image

Delicious - orange yeast rolls with a coconut filling. My mother used to make these for a special brunch or coffee party.

Provided by Nanna D

Categories     Breads

Time 25m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 15

1 tablespoon yeast
1/4 cup warm water
1/4 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup sour cream
6 tablespoons butter, melted
3 cups flour
1/2 cup coconut, finally shredded
1/2 cup sugar
1 orange, zest of, grated
3/4 cup white sugar
1 orange, juice of
1/4 cup butter
1/2 cup sour cream

Steps:

  • Dough: Dissolve yeast in warm water.
  • To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
  • Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
  • Bake in 375 oven 25-30 minutes.
  • Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
  • Pour glaze over rolls while they are still hot.

Nutrition Facts : Calories 283.6, Fat 12.8, SaturatedFat 8.2, Cholesterol 51.8, Sodium 214.8, Carbohydrate 38.8, Fiber 1.2, Sugar 19.5, Protein 4.2

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