Sour Cream Rolls Food

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 DINNER ROLLS

Steps:

• lightly grease 2 x 12 hole muffin tins.
• in a jug, mix the warm milk, sugar and yeast. put aside.
• in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream.
• add the yeast mix to the flour mix and stir to combine.
• tip onto a lightly floured board and knead until smooth.
• heat oven to 190 Celsius.
• divide the dough into 72 x 15 gram pieces and roll each piece into balls.
• place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes.
• brush each roll with the beaten egg yolk and sprinkle with sesame seeds.
• cook for 10 - 15 minutes or until golden.
• serve warm.
• NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.

SOUR CREAM SANDWICH ROLLS

Steps:

• Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
• Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
• Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
• When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
• Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

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.

ORANGE SOUR CREAM ROLLS

Steps:

• Dough: Dissolve yeast in warm water.
• To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
• Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
• Bake in 375 oven 25-30 minutes.
• Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
• Pour glaze over rolls while they are still hot.

SOUR CREAM-THYME ROLLS

Steps:

• Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
• Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
• Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

SOUR CREAM FAN ROLLS

Steps:

• In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs 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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

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 CRESCENT ROLLS

Steps:

• Sprinkle yeast over water in large bowl; let set 5 minutes.
• Melt 1/4 cup butter in heavy small saucepan over medium heat.
• Mix in sugar and sour cream and cool slightly.
• Blend sour cream mixture and egg into yeast.
• Combine flour and salt and add to yeast mixture; mix until soft dough forms.
• Cover with plastic wrap and refrigerate overnight.
• (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
• Grease 2 large baking sheets.
• Punch dough down and knead until smooth; divide into 2 pieces.
• Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
• Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
• Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
• Cover rolls and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 375 degrees.
• Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
• Serve warm or at room temperature.

SOUR CREAM POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.