Sour Cream Rolls

yields 1 dozen

Sour Cream Rolls

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  • Prep Time


  • Total Time


  • Servings



  • 2½ to 3

    cups all purpose flour

  • 2

    tablespoons sugar

  • 1

    pkg dry yeast (2¼ teaspoons)

  • 1

    teaspoon salt

  • 1

    cup sour cream

  • ¼

    cup water

  • 3

    tablespoons butter, divided

  • 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 to 120-130 degrees (very warm to touch). 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. Change to dough hook and let beat until dough leaves side of bowl (may need to add a little more flour at this point - 1 tablespoon at a time). Beat with hook for about 6 minutes. Turn out onto a floured surface; knead into a smooth and elastic ball. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled - about an hour. Punch down dough. Turn onto a lightly floured surface and divide into 12 pieces. Shape each into a ball and place in a greased baking pan. Cover and let rise about 30 more minutes. Bake at 375 degrees for 25-30 minutes or until golden brown. Melt remaining butter and brush over rolls as soon as they come out of the oven.


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