Sour Cream Yeast Rolls

5 from 2 votes

Sour cream yeast rolls are soft, fluffy, and full of rich flavor, making them the perfect addition to any meal. This family-sized recipe yields a dozen rolls and features an easy-to-work-with dough that’s ideal for both beginner and experienced bakers. Whether served alongside soups, roasts, or as part of a holiday feast, these rolls are a guaranteed crowd-pleaser!

Course Breads

Cuisine American

Keyword rolls, sour cream, yeast rolls

Prep Time 30

Cook Time 25

Rising 1

Servings servings

Calories 126kcal

Author Laura

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