SOUR CREAM FAN ROLLS
I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
Provided by Taste of Home
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs 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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
LOBSTER ROLL
Provided by Tyler Florence
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a large pot of water to a simmer. Season with the salt and 1 lemon cut in half and squeezed. Add the lobsters and cover with the lid. Cook until the lobsters are bright red, about 7 minutes. Shock the lobster in ice water to stop the cooking.
- Add the garlic to the simmering lobster water. Blanch for 2 minutes. Remove from the water and set aside.
- Crack and shell the lobster. Cut the lobster into bite-size pieces. Set aside.
- Add the mayonnaise, sour cream, Dijon, juice and zest from remaining 1 lemon, 2 tablespoons of the chives, tarragon and black pepper to a small bowl. Smash and chop the blanched garlic and fold it in the mayonnaise mixture. Then add the mayo mixture to the lobster to dress. Mix to combine. Split the rolls and stuff the center with the lobster salad mixture. Brush the sandwiches with the melted butter. Top with the remaining 1 tablespoon chives. Serve!
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
- To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
SOUR CREAM ROLLS
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
Provided by Bobtail
Categories Breads
Time 30m
Yield 12 rolls
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients well.
- Put into ungreased muffin pans.
- Bake for 20 minutes.
- Dough will also keep well in the refrigerator for about a week.
SOUR CREAM SANDWICH ROLLS
After years of testing, this has become the one tried-and-true bread recipe that I use. Makes soft and delicious sandwich rolls or a loaf.
Provided by Dhyana
Categories Roll and Bun Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
- Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
- Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
- When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
- Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 35.8 g, Cholesterol 18.3 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 296 mg
SOUR CREAM CRESCENT ROLLS
These dinner rolls couldn't be easier or tastier! Mix up a batch of the dough and let it rise in the refrigerator overnight. Since it keeps well for a couple of days, make a double batch for rolls throughout the week. Originally from The Cook's Exchange section of a November 1989 Bon Appetit. You can vary the rolls by adding about 2 to 3 tablespoons freshly snipped chives to the dough or top them with poppy or sesame seed, whatever sounds good to you! Refrigeration and rise time are not included in prep time.
Provided by Leslie in Texas
Categories Breads
Time 42m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Sprinkle yeast over water in large bowl; let set 5 minutes.
- Melt 1/4 cup butter in heavy small saucepan over medium heat.
- Mix in sugar and sour cream and cool slightly.
- Blend sour cream mixture and egg into yeast.
- Combine flour and salt and add to yeast mixture; mix until soft dough forms.
- Cover with plastic wrap and refrigerate overnight.
- (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
- Grease 2 large baking sheets.
- Punch dough down and knead until smooth; divide into 2 pieces.
- Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
- Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
- Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
- Cover rolls and let rise in warm place until doubled, about 1 hour.
- Preheat oven to 375 degrees.
- Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 1115, Fat 58.7, SaturatedFat 34.8, Cholesterol 343.6, Sodium 972.9, Carbohydrate 124.6, Fiber 4.1, Sugar 25.8, Protein 22.8
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