Pillow-Soft Rolls

By 1For_Him

Ingredients

• 3-3/4 * 3-3/4 to 4-1/2 cups all-purpose flour
• 1/2 * 1/2 cup sugar
• 2 * 2 packages (1/4 ounce each) active dry yeast
• 1-1/4 * 1-1/4 teaspoons salt
• 1 * 1 cup (8 ounces) sour cream
• 1/2 * 1/2 cup water (reviewer said to switch to milk)
• 2 * 2 eggs
• 1 * 1 tablespoon butter, melted

Details

Servings 24

Preparation

Step 1

Prep: 45 min. + chilling Bake: 15 min.

In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat the sour cream and water to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Either: Cover and refrigerate overnight or allow to rise in a warm place until double.

Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press along folded edge.

Place in a greased 15-in. x 10-in. x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-15 minutes or until golden brown. Brush tops with butter. (Reviewer said to bake at 350 a little longer.) Yield: 2 dozen.


Nutrition Facts: 1 serving (1 each) equals 118 calories, 3 g fat (2 g saturated fat), 26 mg cholesterol, 139 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Pillow-Soft Rolls published in Taste of Home February/March 2003, p33