Pillow-Soft Rolls

By newbaucher

If you set these freshly baked rolls on the counter to cool and leave the room, they may not be there when you return! They are always a treat, my children and grandchildren tell me. Sour cream adds richness to the dough. -Erlene Cornelius, Spring City, Tennessee

Ingredients

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

Preparation

Step 1

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. Cover and refrigerate overnight.
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. Brush tops with butter. Bake at 375° for 12-15 minutes or until golden brown. Yield: 2 dozen.