Sour cream bread rolls

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

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

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

Directions:

  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°F; 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. Preheat oven to 375°F. In a small bowl beat the egg and brush it on top of the rolls once they've risen.
  8. 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

Nutrition Facts
Sour Cream Bread Rolls
Amount Per Serving (1 roll)
Calories 187 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 221mg 9%
Potassium 71mg 2%
Total Carbohydrates 26g 9%
Sugars 2g
Protein 4g 8%
Vitamin A 4.4%
Vitamin C 0.2%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

9 comments on “Sour cream bread rolls”

  1. 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!

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

  3. 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

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

  5. 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. 

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