Sour Cream Fan Rolls Food

SOUR CREAM ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients well.
• Put into ungreased muffin pans.
• Bake for 20 minutes.
• Dough will also keep well in the refrigerator for about a week.

SOUR CREAM YEAST ROLLS

Steps:

• 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°; 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. 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 ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

SOUR CREAM ROLLS WITH WALNUT FILLING

Steps:

• In a large bowl, mix the first 5 ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. 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 down dough. Turn onto a lightly floured surface; divide and shape into 8 portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Place rolls 2 in. apart on parchment-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.