SOUR CREAM YEAST ROLLS
These rolls are the perfect finishing touch for any meal. There's nothing like returning to Mom's table, and these represent genuine home comfort. -Christine Frazier, Auburndale, Florida
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
SOUR CREAM ROLLS
Tender and delicious, these sour cream rolls will be a dinnertime hit.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h33m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
- Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
Nutrition Facts : Calories 149 calories, Carbohydrate 20.6 g, Cholesterol 26.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 221.5 mg, Sugar 2.2 g
SOUR CREAM POTATO ROLLS
Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. "They've been a favorite in my family for years," she say. "They're delicious warm with butter and peach jam."
Provided by Taste of Home
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 116 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM FAN ROLLS
I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
Provided by Taste of Home
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM YEAST ROLLS (TASTE OF HOME)
From Taste of Home and attributed to Christine Frazier of Auburndale, Florida. These yummy rolls are just wonderful. Try them and see! Prep time is time spent waiting for dough to rise. Sit back and enjoy your coffee!
Provided by pamela t.
Categories < 4 Hours
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine 1 1/2 C flour, sugar, yeast and salt.
- In a small saucepan, heat sour cream, water and 2 T butter to 120-130 degrees.
- Add wet ingredients to dry ingredients.
- Beat on medium for 2 minutes.
- Add one egg and 1/2 C flour; beat 2 minutes longer.
- Stir in enough remaining flour to form a soft dough--this may mean using 21/2 C flour as noted above or up to 3 cups.
- 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 or in a warming oven on "bread proof" for one hour.
- Punch down dough.
- Turn onto a lightly floured surface; divide into 12 pieces.
- Shape each into a ball.
- Place on a greased 9 x 13" baking pan.
- Cover and let rise again, until doubled, about 30 minutes.
- Bake a 375 F for 25-30 minutes or until golden brown.
- Melt remaining butter. Brush over rolls. Remove rolls from pan to a wire rack.
Nutrition Facts : Calories 173.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 33.1, Sodium 241.4, Carbohydrate 22.8, Fiber 0.9, Sugar 2.9, Protein 3.9
SOUR CREAM DINNER ROLLS
Make and share this SOUR CREAM DINNER ROLLS recipe from Food.com.
Provided by shazzieau
Categories Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 178.5, Fat 6.5, SaturatedFat 1.5, Cholesterol 11.7, Sodium 201.6, Carbohydrate 25.6, Fiber 1.1, Sugar 0.9, Protein 4.1
SOUR CREAM ROLLS WITH WALNUT FILLING
When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Time 1h20m
Yield 8 loaves (6 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 113mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM ROLLS
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
Provided by Bobtail
Categories Breads
Time 30m
Yield 12 rolls
Number Of Ingredients 3
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
Make and share this Sour Cream Yeast Rolls recipe from Food.com.
Provided by greysangel
Categories Yeast Breads
Time 2h35m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients in a 1-pound-loaf bread machine according to manufacturer's instructions.
- Process in dough cycle.
- Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
- Divide dough in half.
- Shape each portion of dough into 9 balls, and place in a lightly greased 9-inch round pan.
- Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until rolls are doubled in bulk.
- Bake, uncovered, at 375 for 18 to 20 minutes or until golden.
- Brush hot rolls with melted butter, if desired.
- Yield: 1 1/2 dozen.
Nutrition Facts : Calories 95.8, Fat 3.6, SaturatedFat 2.1, Cholesterol 19.9, Sodium 88.8, Carbohydrate 13.7, Fiber 0.5, Sugar 2.8, Protein 2
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- Combine yeast and warm water (100°F to 110°F) in a 1-cup glass measuring cup; let stand 5 minutes.
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