Friday, March 18, 2011

Sour Cream Yeast Rolls

Hello BLOG! My exhausting spring quarter is officially over! The six hours straight nonstop finals yesterday definitely fried my brain. But anyways, I got one week ahead of me before the craziness resumes. All I am thinking of now is sleep baking! : D

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 egg

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.

ENJOY!
p.s. I feel like making some tofu cheesecake next! Anyone got a good recipe?

15 comments:

  1. My first time finding your blog through Tastespotting, and this recipe is definitely going into my bookmarks. I'm intrigued with your use of sour cream in these rolls and can't wait to try it. They do look soft and fluffy.

    Thanks

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  2. Thanks Mac! Let me know how they turn out for you( :

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    Replies
    1. Can you use light sour cream?

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    2. Yup, I used light sour cream actually!

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  3. I found your blog on tastespotting. I love fluffy rolls. I have to try this recipe, they look good. But I don't have sour cream right now. Might need to buy some for the recipe. Anyways, thanks for sharing! :D

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  4. Yum! I haven't had sour cream bread rolls before but these look really tasty.

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  5. I'm making these right now! Excited to eat them tonight :)

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  6. These sound delicious, can't wait to give them a try!

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  7. Aishashias: These rolls did turned out super fluffy! Try them ( :

    Kirbie: Thanks for dropping by! I love all your bread posts.

    Luckybunny: Hope they turned out well!

    Souperior: Thanks for dropping by. Let me know how they turned out for ya! : D

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  8. I've never made bread before, so when I tried this recipe I was a little skeptical. But they turned out beautifully! Thanks for the recipe post with the encouraging photo, I was aiming for the golden-brown tops, hehe :)

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  9. Hi Angie. Glad that they came out well for you! I adore those golden brown tops too(:

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  10. Wondering if I can substitute yogurt for the sour cream?!

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  11. Thanks so much for sharing this! I have a whole tub of sour cream in the fridge and this will be perfect for using it up, will be making some very soon :)

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