Sour Cream Bread Rolls

By Addie

For Easter I made the sour cream yeast rolls. My family doesn’t really celebrate Easter in the traditional way, but since it is such a big holiday in the US, we had our own little Easter brunch celebration.

I previously made cute little bunnies out of these rolls but now I wanted to make them as regular rolls. I also brushed the tops of the bread rolls with eggwash creating a nice shiny finish.

These rolls are nice and soft with the addition of sour cream. I do wish they had a little more something for the taste. I might fiddle around with the recipe next time.

Ingredients

• 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 (8 ounces) sour cream
• 1/4 cup water
• 2 tablespoons butter
• 1 egg for dough and one egg for egg wash

Preparation

Step 1

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 stirring to mix until it heats 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. (I used my stand mixer with the dough hook attachment.)

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 smooth ball. Place each ball inside a 8 x8 pan lined with parchment paper.

Cover with plastic wrap and let rise until doubled, about 30 minutes. Beat egg in small bowl and brush egg on top of the buns.

Bake at 375° for about 20 minutes or until golden brown.