Sour Cream Yeast Dinner 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 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 YEAST ROLLS (TASTE OF HOME)

Steps:

• In a large bowl combine 1 1/2 C flour, sugar, yeast and salt.
• In a small saucepan, heat sour cream, water and 2 T butter to 120-130 degrees.
• Add wet ingredients to dry ingredients.
• Beat on medium for 2 minutes.
• Add one egg and 1/2 C flour; beat 2 minutes longer.
• Stir in enough remaining flour to form a soft dough--this may mean using 21/2 C flour as noted above or up to 3 cups.
• 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 or in a warming oven on "bread proof" for one hour.
• Punch down dough.
• Turn onto a lightly floured surface; divide into 12 pieces.
• Shape each into a ball.
• Place on a greased 9 x 13" baking pan.
• Cover and let rise again, until doubled, about 30 minutes.
• Bake a 375 F for 25-30 minutes or until golden brown.
• Melt remaining butter. Brush over rolls. Remove rolls from pan to a wire rack.

SOUR CREAM SANDWICH ROLLS

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.

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.