Sour Cream Yeast Bread 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 :

SOUR CREAM BREAD



Sour Cream Bread image

This is an absolutely fabulous recipe. My whole family loves it. Try it toasted with butter and jam. YUMMY!

Provided by morningglory

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

2 tablespoons water
1 1/2 cups sour cream, room temperature
3 3/4 cups flour
1 1/2 tablespoons packed brown sugar (any kind)
1 teaspoon salt
2 1/4 teaspoons yeast

Steps:

  • Rapid cook, medium crust.
  • Place ingredient into bread machine as per manufacturer's instructions.
  • I don't usually have the sour cream at room temperature and I never have any problems with it.
  • The one thing I watch for is that the flour tends to hide in the corners of my machine.
  • I just use a spatula and gently push it into the dough.

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD



Upside-Down Sour Cream and Onion Potato Bread image

Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)
1 large onion, preferably Vidalia
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows
1 cup whole milk
1/2 cup sour cream
1 large egg
1 tablespoon dried chives
2 tablespoons dried chives
1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar

Steps:

  • Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
  • Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
  • Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
  • Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
  • Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
  • Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
  • Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

SOUR CREAM CHIVE BREAD



Sour Cream Chive Bread image

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 pieces).

Number Of Ingredients 10

2/3 cup 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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

SOUR CREAM BREAD (BREAD MACHINE)



Sour Cream Bread (Bread Machine) image

Make and share this Sour Cream Bread (Bread Machine) recipe from Food.com.

Provided by Abby Girl

Categories     Yeast Breads

Time 15m

Yield 1 loaf

Number Of Ingredients 7

3 tablespoons butter
3/4 cup water
3/4 cup sour cream
3 3/4 cups flour
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons yeast

Steps:

  • In the bowl of your bread machine add the ingredients in the order they are listed.
  • Make sure that the yeast does not touch the water.
  • Set the bread machine on bread cycle.

Nutrition Facts : Calories 2456.2, Fat 75.7, SaturatedFat 45.2, Cholesterol 167.5, Sodium 2679.7, Carbohydrate 381.1, Fiber 14.6, Sugar 14.2, Protein 57.7

BANANA SOUR CREAM BREAD



Banana Sour Cream Bread image

I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.

Provided by Esther Nelson

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 32

Number Of Ingredients 13

¼ cup white sugar
1 teaspoon ground cinnamon
¾ cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon salt
3 teaspoons baking soda
4 ½ cups all-purpose flour
1 cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
  • In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
  • Bake for 1 hour, until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.1 g, Cholesterol 35.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 199.8 mg, Sugar 23.2 g

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