Sour Cream Sandwich Rolls Food

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

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

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.

SANDWICH ROLLS

Steps:

• Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
• Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
• Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
• Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
• Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
• With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
• Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

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 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.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

TORTILLA ROLLUPS

Steps:

• Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

CREAM CHEESE ROLLS

Steps:

• Combine sour cream, sugar, butter and salt in a saucepan.
• Cook over medium heat until butter melts, stirring occasionally.
• Let cool to 105*F to 115*F.
• Dissolve yeast in warm water in a large bowl.
• Let stand 5 minutes.
• Stir in the sour cream mixture and eggs.
• Gradually stir in enough flour to make a soft dough.
• Dough will be sticky.
• Cover tightly and chill 8 hours.
• Divide dough into 4 equal portions.
• Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
• Roll 1 portion of dough into a 12 by 8 inch rectangle.
• Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
• Carefully roll up dough, jellyroll fashion, starting at long side.
• Firmly pinch seam to seal.
• Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
• Repeat procedure with remaining dough and filling.
• Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
• Bake 375*F for 15 to 20 minutes, or until lightly browned.
• Remove to wire racks, and drizzle with glaze while still warm.
• For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
• For Glaze: combine all ingredients in a bowl, stirring until smooth.