Sour Cream Dinner Rolls Recipes
SOUR CREAM YEAST ROLLS
These rolls are the perfect finishing touch for any meal. There's nothing like returning to Mom's table, and these represent genuine home comfort. -Christine Frazier, Auburndale, Florida
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
SOUR CREAM ROLLS
Tender and delicious, these sour cream rolls will be a dinnertime hit.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h33m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
- Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
Nutrition Facts : Calories 149 calories, Carbohydrate 20.6 g, Cholesterol 26.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 221.5 mg, Sugar 2.2 g
SOUR CREAM DINNER ROLLS
Make and share this SOUR CREAM DINNER ROLLS recipe from Food.com.
Provided by shazzieau
Categories Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 178.5, Fat 6.5, SaturatedFat 1.5, Cholesterol 11.7, Sodium 201.6, Carbohydrate 25.6, Fiber 1.1, Sugar 0.9, Protein 4.1
SOUR CREAM POTATO ROLLS
Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. "They've been a favorite in my family for years," she say. "They're delicious warm with butter and peach jam."
Provided by Taste of Home
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 116 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM YEAST DINNER ROLLS
A minimum knead recipe for delicious, slighty sweet, soft rolls that kids will love, too.
Provided by myra byanka
Categories Quick and Easy
Time 22m
Number Of Ingredients 9
Steps:
- Melt the butter in a small pan or the microwave, let cool. Add the sour cream. Proof the yeast with warm water and sugar. In a mixing bowl, lightly beat the agg. Add all the rest of the ingredients to the bowl, stir to combine. Refrigerate dough for 1st rise for 8 or more hours. Remove dough and fold it over, place on a lightly floured work surface. Flour your hands and shape the dough into desired size rolls, remembering they will double in size the second rise ( I like pan rolls or cloverleaf shapes for these.) Place on a buttered pan, cover and let rise 30-45 minutes. Preheat oven to 375 F. Quickly place rolls in the oven, bake 10-12 minutes, or until golden brown.
Nutrition Facts : ServingSize 98 g, Calories 305, Fat 12.69 g, TransFat 0.0 g, SaturatedFat 7.38 g, Cholesterol 61 g, Sodium 276 g, Carbohydrate 41.51 g, Fiber 1.5 g, Sugar 9.17 g, Protein 6.47 g
SOUR CREAM-THYME ROLLS
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
- Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
- Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.
SOUR CREAM AND CHIVE ROLLS
Herb dinner rolls: these go with everything!
Provided by MARBALET
Categories Bread Yeast Bread Recipes Rolls and Buns
Time P1DT1h42m
Yield 48
Number Of Ingredients 9
Steps:
- In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
- In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
- Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
- Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
- Bake in preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.4 g, Cholesterol 14.9 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 68 mg, Sugar 2.1 g
SOUR CREAM ROLLS
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
Provided by Bobtail
Categories Breads
Time 30m
Yield 12 rolls
Number Of Ingredients 3
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.
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Estimated Reading Time 8 mins
- Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
- Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
- Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.
- Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.
SOUR CREAM YEAST ROLLS - EASY PEASY MEALS
From eazypeazymealz.com
5/5 Estimated Reading Time 4 mins
- In a small sauce pan, add the sour cream, butter, sugar and salt. Cook, stirring constantly over low heat until the butter melts. Turn off the heat and allow to the mixture to cool until it's just warmer than lukewarm--about 100 degrees.
- Once the sour cream mixture is almost cool enough, add the yeast to the warm water in a small bowl or measuring cup. Allow the yeast to stand until it's foamy--about 5 minutes.
- In a medium bowl, add the sour cream mixture, the yeast mixture, the egg and the flour. Stir until a soft dough forms.
SOUR CREAM BREAD ROLLS - KIRBIE'S CRAVINGS
From kirbiecravings.com
Estimated Reading Time 2 mins
- 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.)
SOUR CREAM DINNER ROLLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 48
- Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°.
SOFT SOUR CREAM DINNER ROLLS WITH CINNAMON BUTTER - BAKER ...
From bakerbettie.com
Estimated Reading Time 5 mins
- In a saucepan over medium heat, heat the sour cream, water and 2 tablespoons butter until just barely simmering. Remove from heat and allow to cool to about 110ºF. In the bowl of a stand mixer fitted with the paddle attachment, combine 1-1/2 cups flour, sugar, yeast and salt. Add the warm wet ingredients to the dry ingredients and beat on medium speed for 2 minutes. Add the egg and the rest of the flour. Beat on medium high speed with the dough hook until a smooth and elastic dough forms, 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 in size, about 1 hour. Press the gas out of the dough and turn onto a lightly floured surface; divide into 12 equal pieces. Shape each piece of dough into a ball. Place in a greased 12×9-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 and brush over hot rolls.
- In a saucepan over medium heat, heat the sour cream, water and 2 tablespoons butter until just barely simmering. Remove from heat and allow to cool to about 110ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1-1/2 cups flour, sugar, yeast and salt.
SOUR CREAM & CHIVE POTATO BREAD OR ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
- The dough will become fairly elastic, though it'll still be quite soft and sticky., Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.), To make a loaf: Shape the dough into a log, and place it in a lightly greased 9" x 5" loaf pan.
VEGAN SOUR CREAM AND CHIVE DINNER ROLLS RECIPE
From littlelighthousebaking.com
- In a small saucepan, whisk together the bread flour, soy milk, and water until well combined. Turn on heat to medium, and whisk constantly while cooking until the mixture is a thick paste. This is the tangzhong.
- Heat the soy milk in a small bowl until it is slightly warm (about 105ºF). Add in the yeast, and whisk together.
- Remove the plastic wrap (and set it aside so you can use it in a later step). Turn the dough out onto a lightly floured, clean work surface. Stretch it into a square, then roll out the dough into a 9" x 9" square. Sprinkle the chives evenly across the surface of the dough.
- Melt half of the butter for the finishing. Add the Just Egg to the melted butter. Mix until combined. Brush the tops of the rolls with the mixture, getting into all crevices. Sprinkle with salt and black pepper.
SOUR CREAM POCKETBOOK ROLLS RECIPE | MYRECIPES
From myrecipes.com
- Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.
- Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours.
- Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.
- Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
SOUR CREAM CRESCENT ROLLS RECIPE | SOUTHERN LIVING
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- Melt 1⁄2 cup butter in a small saucepan over medium heat. Remove from heat; stir in sour cream and sugar. Pour mixture into a large mixing bowl; cool to 100ºF to 110ºF.
- Whisk together flour and salt in a bowl. Whisk eggs into sour cream mixture. Stir yeast mixture into sour cream mixture. Gradually add flour mixture, stirring well. Cover and chill at least 8 hours.
- Punch dough down, and divide into 4 equal portions. Roll each portion into a 10-inch circle on a floured surface. Microwave remaining 1/4 cup butter at HIGH 1 minute or until melted. Brush dough with melted butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on greased baking sheets, point sides down.
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