- 24
- 45 mins
- 60 mins
Ingredients
- 3-3/4 to 4-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking 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 small saucepan, heat 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.