Easter: Sour Cream Yeast Rolls
Source of Recipe
Southern Living
List of Ingredients
- � cup sour cream
- � cup butter or margarine
- � cup sugar
- � tsp salt
- 1 (�-ounce) envelope active dry yeast
- � cup warm water (100 to 115� F)
- 1 large egg, lightly beaten
- 2 cups all-purpose flour
- Melted butter
Instructions
- Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100� to 110� F. A candy thermometer clipped to the side of your pan will aid in keeping track of temperature.
- Dissolve yeast in � cup warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. (Dough will be wet.) Cover and chill 8 hours.
- Punch dough down. Shape into 36 (1-inch) balls; place 3 balls in each lightly greased standard muffin cup. Cover and let rise in a warm place (85� F), free from drafts, 1 hour or until doubled in bulk.
- Bake at 375� F for 10 to 12 minutes, or until golden brown. Brush rolls with melted butter.
- Either serve or freeze up to 1 month, if desired. (To reheat: Wrap frozen rolls in aluminum foil and bake at 400� F for 15 minutes or until thoroughly heated.)
Makes 12 rolls.
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