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)

Ingredients

  • 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

Instructions

  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt.
  2. 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.
  3. 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.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer with the dough hook attachment.)
  5. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  6. 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.
  7. 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.
  8. Bake at 375° for about 20 minutes or until golden brown.
   

9 Responses to “Sour cream bread rolls”

  1. Connie — April 27, 2011 at 7:38 am

    Hi Kirbie! The rolls look awesome! Sorry to hear that they didn’t have much flavor. I make a similar dough for my cinnamon rolls, it has a little more sugar and vanilla extract. You could try making sweet dinner rolls, or add chopped fresh herbs, brushed with garlic butter instead of egg wash for savory ones.

    • Kirbie replied: — April 27th, 2011 @ 8:14 am

      Yeah I was thinking of making sweet ones like the honey rolls I previously made. Mmm the herbs and garlic butter sounds like a great idea too!

  2. Jenn@eatcakefordinner — May 1, 2011 at 7:08 pm

    I love homemade rolls! That egg wash really did give them a shiny finish!

    • Kirbie replied: — May 2nd, 2011 @ 8:38 am

      I love fresh baked bread! And the egg wash really does make them look prettier doesn’t it?

  3. Alyssa — May 9, 2011 at 8:02 am

    Hi! I’m having a linky party called A Themed Baker’s Sunday where this weeks theme is bread! I would love for you to join! Hope to see you there!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-4.html
    Alyssa

  4. Clover — July 7, 2014 at 1:41 pm

    Hi! I was wondering how can you tell your sour cream mixture is at 120-130 degrees, as I do not have a thermometer?

    • Kirbie replied: — July 7th, 2014 @ 2:19 pm

      i dont know how to know without a thermometer…

  5. Emma — October 13, 2014 at 10:31 am

    Hello;
    I have made this recipe many times and every time it disappears within minutes ^^.
    first time i baked it was because i had too many sour cream cans – courtesy of my mom- and was searching everywhere for a recipe to use them before they expire!
    And was amazed with the results.

    But I have to say that whenever I bake it, I always shape it to look similar to honeycomb buns filled with cream cheese and then after baking is done I dizzle it with honey or light corn syrup. 

    • Kirbie replied: — October 13th, 2014 @ 10:40 am

      how do you shape them like honecomb buns? sounds good though!

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