Quick Croatian Sour Cream Rolls Recipes

QUICK CROATIAN SOUR CREAM ROLLS

Steps:

• Mix in a bowl flour, baking powder and salt. Add oil and sour cream, stir and combine.
• In a cup mix milk, dry yeast and sugar, add to flour mixture and knead dough until smooth.
• Divide the dough into two equal parts and flatten each with a rolling pin into a ½ millimetre thick circle. Divide and cut each circle into 12 triangles; roll each triangle into a roll.
• Arrange rolls on oiled or silicone lined baking sheet and leave to stand in a warm place for 15 minutes.
• Brush rolls with beaten yolk, sprinkle with coarse sea salt, caraway and sesame seeds and bake at 190?C for 10-15 minutes or until golden.
• Cover rolls with kitchen towel and leave them to rest for a few minutes before serving.

SOUR CREAM DINNER ROLLS

Steps:

• lightly grease 2 x 12 hole muffin tins.
• in a jug, mix the warm milk, sugar and yeast. put aside.
• in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream.
• add the yeast mix to the flour mix and stir to combine.
• tip onto a lightly floured board and knead until smooth.
• heat oven to 190 Celsius.
• divide the dough into 72 x 15 gram pieces and roll each piece into balls.
• place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes.
• brush each roll with the beaten egg yolk and sprinkle with sesame seeds.
• cook for 10 - 15 minutes or until golden.
• serve warm.
• NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.

SOUR CREAM CRESCENT ROLLS

Steps:

• Sprinkle yeast over water in large bowl; let set 5 minutes.
• Melt 1/4 cup butter in heavy small saucepan over medium heat.
• Mix in sugar and sour cream and cool slightly.
• Blend sour cream mixture and egg into yeast.
• Combine flour and salt and add to yeast mixture; mix until soft dough forms.
• Cover with plastic wrap and refrigerate overnight.
• (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
• Grease 2 large baking sheets.
• Punch dough down and knead until smooth; divide into 2 pieces.
• Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
• Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
• Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
• Cover rolls and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 375 degrees.
• Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
• Serve warm or at room temperature.

ORANGE SOUR CREAM ROLLS

Steps:

• Dough: Dissolve yeast in warm water.
• To yeast and water mixture, add sugar, salt, eggs, sour cream and butter. Beat in flour in until smooth. Start with 2-3/4 cup and add the rest if necessary.
• Roll dough as for jelly roll and spread with filling; then roll up and slice. Put slices cut side up in pan. Let rise until double,
• Bake in 375 oven 25-30 minutes.
• Glaze: Cook all ingredients on medium heat for 3 minutes, stirring all the time. Prepare as soon as rolls come out of oven.
• Pour glaze over rolls while they are still hot.

SOUR CREAM YEAST ROLLS

Steps:

• 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 to 120°-130°; 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. 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 ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

SOUR CREAM YEAST ROLLS (TASTE OF HOME)

Steps:

• In a large bowl combine 1 1/2 C flour, sugar, yeast and salt.
• In a small saucepan, heat sour cream, water and 2 T butter to 120-130 degrees.
• Add wet ingredients to dry ingredients.
• Beat on medium for 2 minutes.
• Add one egg and 1/2 C flour; beat 2 minutes longer.
• Stir in enough remaining flour to form a soft dough--this may mean using 21/2 C flour as noted above or up to 3 cups.
• Turn onto a floured surface; knead until smooth and elastic--about 6-8 minutes.
• Place in a greased bowl, turning once to grease the top.
• Cover and let rise in a warm place or in a warming oven on "bread proof" for one hour.
• Punch down dough.
• Turn onto a lightly floured surface; divide into 12 pieces.
• Shape each into a ball.
• Place on a greased 9 x 13" baking pan.
• Cover and let rise again, until doubled, about 30 minutes.
• Bake a 375 F for 25-30 minutes or until golden brown.
• Melt remaining butter. Brush over rolls. Remove rolls from pan to a wire rack.

SOUR CREAM ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients well.
• Put into ungreased muffin pans.
• Bake for 20 minutes.
• Dough will also keep well in the refrigerator for about a week.

SARMA (CROATIAN SAUERKRAUT ROLLS)

Steps:

• Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
• Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
• Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don't know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
• Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that's why I've put it).
• Cook for about 1 hour on mild fire. Some people, and I'm among them like to add this: take small pan, melt lard and fry flour until brownish - add paprika and some cold water and make creamy stuff (we call this "ajmbren"). Add this into sarma and cook 2 to 3 hours.
• The best sarma in the next day, not the day you've cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called "restani krumpir".