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.
Sour Cream Bread Rolls
Ingredients
- 2-1/2 to 3 cups all-purpose flour
- 2 tbsp sugar
- 1 (.25-oz) package active dry yeast
- 1 tsp salt
- 1 cup (8-oz) sour cream
- 1/4 cup water
- 2 tbsp unsalted butter
- 2 eggs one for the dough and the other for the egg wash
Instructions
- 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°F; 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. Preheat oven to 375°F. In a small bowl beat the egg and brush it on top of the rolls once they've risen.
- Bake at 375°F for about 20 minutes or until golden brown.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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.
how do you shape them like honecomb buns? sounds good though!
Hi! I was wondering how can you tell your sour cream mixture is at 120-130 degrees, as I do not have a thermometer?
i dont know how to know without a thermometer…
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!
https://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-4.html
Alyssa
I love homemade rolls! That egg wash really did give them a shiny finish!
I love fresh baked bread! And the egg wash really does make them look prettier doesn’t it?
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.
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!