photo of a pan of Sour cream bread rolls
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.
Sour cream bread rolls
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.
close-up photo of pan of rolls
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.

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photo of one roll

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Sour Cream Bread Rolls

The addition of sour cream in these rolls make them nice and soft. They’re a great dinner roll for holiday celebrations.
Servings: 12 rolls
Prep Time: 25 minutes
Cook Time: 20 minutes
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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

Recipe found on Daily Doses of Sugar, originally from Taste of Home Magazine
Serving: 1roll, Calories: 187kcal, Carbohydrates: 26g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Sodium: 221mg, Sugar: 2g, NET CARBS: 26
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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