Sour Cream Yeast Rolls
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I recently tried the Sour Cream Yeast Rolls recipe from one of my Taste of Home magazines, and let me tell you—it’s a keeper! This recipe is also featured in the 2010 Taste of Home Annual Recipes cookbook, so you know it’s a tried-and-true favorite. I tend to stock up on sour cream when it’s on sale, and inevitably, I find myself scrambling to use up the last carton or two before it expires. These rolls are the perfect solution!
Not only are they incredibly easy to make, but they were an instant hit with everyone who tried them. Honestly, when it comes to rolls, it’s hard to go wrong, but these really stand out. The recipe yields just one dozen rolls, which is perfect for a family meal—no overwhelming leftovers, just enough to enjoy fresh out of the oven.
And let’s talk about the dough. It’s absolutely gorgeous! Soft, smooth, and wonderfully easy to work with, it’s the kind of dough that makes you feel like a baking pro. Whether you’re an experienced bread maker or a beginner, this recipe is approachable and rewarding. If you’re looking for a way to use up extra sour cream or simply want a roll recipe that’s sure to please, give these a try—you won’t be disappointed!
Ingredients for Sour Cream Dinner Rolls
- FLOUR
- SUGAR
- ACTIVE DRY YEAST
- SALT
- SOUR CREAM
- WATER
- BUTTER
- EGG
Instructions for Sour Cream Yeast Rolls
Whisk together 1 1/2 cups of flour, sugar, yeast, and salt in a large mixing bowl.
Combine the sour cream, water, and 2 tablespoons of butter in a small saucepan. Heat over low to medium heat until the mixture reaches 120°-130°F.
Add the heated sour cream mixture to the dry ingredients. Using a mixer on medium speed, beat the mixture for 2 minutes. Add the egg and an additional 1/2 cup of flour, then beat for another 2 minutes until the dough is smooth and well combined. Gradually stir in enough of the remaining flour to form a soft, slightly sticky dough.
Turn the dough onto a floured surface and knead by hand until smooth and elastic, about 6-8 minutes. Alternatively, use a stand mixer with a dough hook to knead for 6 minutes.
Place the dough in a greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 hour.
Shape the Rolls
Punch the dough down to release air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased 13×9-inch baking pan.
Cover the pan with a towel and let the rolls rise again in a warm place until doubled about 30 minutes.
Preheat your oven to 375°F. Bake the rolls for 25-30 minutes or until golden brown. If the tops brown too quickly (check at the 10-minute mark), cover loosely with foil and continue baking until done. My rolls were ready in about 20 minutes.
Melt the remaining butter and brush it over the warm rolls for a rich, glossy finish. Remove the rolls from the pan and place them on a wire rack to cool.
These sour cream yeast rolls are soft, fluffy, and rich in flavor, making them the perfect addition to any meal!
Frequently Asked Questions
Can I use light or nonfat sour cream instead of regular sour cream?
Yes, you can substitute light or nonfat sour cream, but the rolls may be slightly less rich and moist. Regular sour cream is recommended for the best flavor and texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight after the first rise. Let the dough come to room temperature before shaping and allowing it to rise again before baking.
Can I freeze these rolls?
Yes! You can freeze the baked rolls once they’ve cooled completely. Place them in an airtight container or freezer bag, and thaw them at room temperature when ready to serve. To reheat, warm them in the oven at 300°F for 5-10 minutes.
Can I freeze the dough?
Yes, you can freeze the dough after shaping it into rolls. Place the shaped rolls on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, thaw the rolls in the fridge overnight, let them rise at room temperature, and bake as directed.
Can I make these rolls without a stand mixer?
Yes! You can mix and knead the dough by hand. It will take about 8-10 minutes of kneading on a floured surface to achieve a smooth and elastic texture.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in this recipe. If you do, you can skip proofing the yeast and add it directly to the dry ingredients. The rise times may also be slightly shorter, so keep an eye on the dough.
How should I store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
FOR MORE RECIPES LIKE THIS, TRY:
- Freeze and Bake Dinner Rolls
- Amazing Dinner Rolls
- 15 Minute Cream Biscuits
- One Hour Buttermilk Rolls
Sour Cream Yeast Rolls
Real Mom Kitchen
Equipment
Ingredients
- 2-1/2 to 3 cups all-purpose flour I ended up using more like 3 1/4 cups flour
- 2 Tbsp sugar
- 1 pkg active dry yeast 1/4 ounce
- 1 tsp salt
- 1 cup sour cream 8 ounces
- ¼ cup water
- 3 Tbsp butter divided
- 1 egg
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 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. (I let my Kitchen Aid do the work with a dough hook for 6 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 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 25-30 minutes or until golden brown.(With mine the tops were brown after 10 minutes. So I just draped foil on top of the rolls and cooked for 10 more minutes. Mine were ready after 20 minutes) Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 1 dozen.
Nutrition
