For Easter I made the sour cream yeast rolls. My family doesn’t really celebrate Easter in the traditional way, but since it is such a big holiday in the US, we had our own little Easter brunch celebration.
I previously made cute little bunnies out of these rolls but now I wanted to make them as regular rolls. I also brushed the tops of the bread rolls with eggwash creating a nice shiny finish.
These rolls are nice and soft with the addition of sour cream. I do wish they had a little more something for the taste. I might fiddle around with the recipe next time.
I am submitting this post to Yeastspotting.
Recipe: Sour Cream Bread Rolls
(Recipe found on Daily Doses of Sugar, originally from Taste of Home Magazine)
- 2-1/2 to 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/4 cup water
- 2 tablespoons butter
- 1 egg for dough and one egg for egg wash
- 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 stirring to mix until it heats 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. (I used my stand mixer with the dough hook attachment.)
- 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 smooth ball. Place each ball inside a 8 x8 pan lined with parchment paper.
- Cover with plastic wrap and let rise until doubled, about 30 minutes. Beat egg in small bowl and brush egg on top of the buns.
- Bake at 375° for about 20 minutes or until golden brown.