- 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
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.
Recipe found on Daily Doses of Sugar, originally from Taste of Home Magazine