Sour Cream Sandwich Rolls 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:

• 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 YEAST ROLLS

Steps:

• Combine first 8 ingredients in a 1-pound-loaf bread machine according to manufacturer's instructions.
• Process in dough cycle.
• Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
• Divide dough in half.
• Shape each portion of dough into 9 balls, and place in a lightly greased 9-inch round pan.
• Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until rolls are doubled in bulk.
• Bake, uncovered, at 375 for 18 to 20 minutes or until golden.
• Brush hot rolls with melted butter, if desired.
• Yield: 1 1/2 dozen.

SOUR CREAM CRESCENT ROLLS

Steps:

• Sprinkle yeast over water in large bowl; let set 5 minutes.
• Melt 1/4 cup butter in heavy small saucepan over medium heat.
• Mix in sugar and sour cream and cool slightly.
• Blend sour cream mixture and egg into yeast.
• Combine flour and salt and add to yeast mixture; mix until soft dough forms.
• Cover with plastic wrap and refrigerate overnight.
• (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
• Grease 2 large baking sheets.
• Punch dough down and knead until smooth; divide into 2 pieces.
• Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
• Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
• Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
• Cover rolls and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 375 degrees.
• Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
• Serve warm or at room temperature.