First post of spring break-
Sour Cream Yeast Rolls
recipe from Real Mom Kitchen
- makes a dozen rolls
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
3 tablespoons butter, divided (2 tablespoon if you want to skip the brushing at the end)
1. 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.
2. 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.
3. 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.
4. Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
^my best attempt at capturing the fluffy-ness of the rolls.
*I made some minor adjustments to the recipe.. might have substituted some bread flour for the AP flour? (I will need to note it as soon as I find my recipe notebook :P) All in all.. this recipe is GREAT! Super fluffy and soft rolls. The sour cream definitely added something extra, maybe more spring-yness and lightness, to these dinner rolls!
This will be my go- to recipe when I need to make some dinner rolls for a potluck or something(:
-Taste: 5 stars out of 5
Nothing I can nit pick on. Simple goodness. Hehe.
-Texture: 5 stars out of 5 ♥♥♥♥♥
Note: these rolls remained soft and fluffy for 2-3 days in room temperature! Definitely best when consumed the day of.
p.s. I feel like making some tofu cheesecake next! Anyone got a good recipe?