Sour Cream Fan Rolls Recipes

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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 FAN ROLLS



Sour Cream Fan Rolls image

I received this recipe from an E-mail 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 Allrecipes Member

Time 50m

Yield 30

Number Of Ingredients 9

2 tablespoons active dry yeast
1 cup warm water (110 degrees to 115 degrees)
10 tablespoons sugar
2 cups warm sour cream (110 to 115 degrees F)
2 large eggs eggs, lightly beaten
6 tablespoons butter, melted
1 ½ teaspoons salt
¼ teaspoon baking powder
7 cups all-purpose flour

Steps:

  • In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. 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 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 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes.
  • Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 6.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3.6 g, Sodium 131.7 mg, Sugar 4.3 g

SOUR CREAM FAN ROLLS



Sour Cream Fan Rolls image

I received this recipe from an E-mail 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 Allrecipes Member

Time 50m

Yield 30

Number Of Ingredients 9

2 tablespoons active dry yeast
1 cup warm water (110 degrees to 115 degrees)
10 tablespoons sugar
2 cups warm sour cream (110 to 115 degrees F)
2 large eggs eggs, lightly beaten
6 tablespoons butter, melted
1 ½ teaspoons salt
¼ teaspoon baking powder
7 cups all-purpose flour

Steps:

  • In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. 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 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 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes.
  • Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 6.2 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3.6 g, Sodium 131.7 mg, Sugar 4.3 g

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