Sour Cream Yeast Rolls Taste Of Home Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 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., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• In a large bowl, mix the first 5 ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 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., Punch down dough. Turn onto a lightly floured surface; divide and shape into 8 portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Place rolls 2 in. apart on parchment-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.

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.

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. 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; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and water to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press along folded edge., Place in a greased 15x10x1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 25 minutes. Brush tops with butter. Bake at 375° for 12-15 minutes or until golden brown.

Steps:

• In a large bowl combine 1 1/2 C flour, sugar, yeast and salt.
• In a small saucepan, heat sour cream, water and 2 T butter to 120-130 degrees.
• Add wet ingredients to dry ingredients.
• Beat on medium for 2 minutes.
• Add one egg and 1/2 C flour; beat 2 minutes longer.
• Stir in enough remaining flour to form a soft dough--this may mean using 21/2 C flour as noted above or up to 3 cups.
• 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 or in a warming oven on "bread proof" for one hour.
• Punch down dough.
• Turn onto a lightly floured surface; divide into 12 pieces.
• Shape each into a ball.
• Place on a greased 9 x 13" baking pan.
• Cover and let rise again, until doubled, about 30 minutes.
• Bake a 375 F for 25-30 minutes or until golden brown.
• Melt remaining butter. Brush over rolls. Remove rolls from pan to a wire rack.

Steps:

• Combine first 8 ingredients in a 1-pound-loaf bread machine according to manufacturer's instructions.
• Process in dough cycle.
• Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
• Divide dough in half.
• Shape each portion of dough into 9 balls, and place in a lightly greased 9-inch round pan.
• Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until rolls are doubled in bulk.
• Bake, uncovered, at 375 for 18 to 20 minutes or until golden.
• Brush hot rolls with melted butter, if desired.
• Yield: 1 1/2 dozen.