Sour Cream Dinner Buns Recipes

SOUR CREAM YEAST ROLLS

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.

SOUR CREAM ROLLS

Steps:

• Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
• Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

DINNER ROLLS

Steps:

• In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

SOUR CREAM DINNER BUNS

Steps:

• Heat the sugar, sour cream, water and oil in a saucepan until warm, but not hot.
• Whisk together the flour, salt and yeast in a big bowl and make a well in the middle. Dump the sour cream mixture in the big bowl and mix with a wooden spoon until the mixture comes together.
• Turn the dough out onto a floured surface and begin kneading it, adding extra flour if the dough is too sticky and hard to knead. (I usually add in another ¼ to the dough while kneading)
• Knead the dough for 10-15 minutes by hand, or until it is smooth, elastic and the dough springs back to a finger poke.
• Oil the same big bowl used to mix the dough and plop the bread dough back in it. Let the dough rise in a warm spot until doubled in size (about one hour).
• After the first rise, punch the dough down, then portion out and shape the dough into 12 circular buns. Place the buns in a 9 inch square or round pan lined with parchment paper, then return to the warm spot to rise again for about 45 minutes.
• Once the buns are risen, brush the tops of them with the egg and place them in a 350 F oven for 25-30 minutes, or until the buns are a beautiful browned color and spring back to the touch.
• Remove from the oven and take the turn the buns out of the pan to cool further on a wired rack (or you can devour them warm, I always do!)

SOUR CREAM AND CHIVE ROLLS

Steps:

• In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
• In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
• Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
• Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

SOUR CREAM DINNER ROLLS

Steps:

• lightly grease 2 x 12 hole muffin tins.
• in a jug, mix the warm milk, sugar and yeast. put aside.
• in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream.
• add the yeast mix to the flour mix and stir to combine.
• tip onto a lightly floured board and knead until smooth.
• heat oven to 190 Celsius.
• divide the dough into 72 x 15 gram pieces and roll each piece into balls.
• place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes.
• brush each roll with the beaten egg yolk and sprinkle with sesame seeds.
• cook for 10 - 15 minutes or until golden.
• serve warm.
• NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.

SOUR CREAM POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

SOUR CREAM YEAST DINNER ROLLS

Steps:

• Melt the butter in a small pan or the microwave, let cool. Add the sour cream. Proof the yeast with warm water and sugar. In a mixing bowl, lightly beat the agg. Add all the rest of the ingredients to the bowl, stir to combine. Refrigerate dough for 1st rise for 8 or more hours. Remove dough and fold it over, place on a lightly floured work surface. Flour your hands and shape the dough into desired size rolls, remembering they will double in size the second rise ( I like pan rolls or cloverleaf shapes for these.) Place on a buttered pan, cover and let rise 30-45 minutes. Preheat oven to 375 F. Quickly place rolls in the oven, bake 10-12 minutes, or until golden brown.

SOUR CREAM DINNER ROLLS

Steps:

• Scald sour cream by heating, Stir in sugar, salt, and butter. Cool to lukewarm. Measure water into a large bowl. Sprinkle yeast on surface and stir until dissolved. Add lukewarm sour cream mixture, eggs, and flour. Mix until well blended. Cover tightly and refrigerate over night. Next day, roll out on floured pastry sheet and cut out like biscuits or into crescents. Place on greased cookie sheet. Brush with melted butter. Let rise until double in size. Bake around 10 minutes in a 375 degree oven.

SOUR CREAM ROLLS

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.