Best 4 Sour Cream Fan Rolls Recipes

Indulge in the delightful Sour Cream Fan Rolls, a culinary masterpiece that combines the tanginess of sour cream with the flaky layers of buttery dough. These rolls are perfect for any occasion, whether it's a cozy family breakfast, a delightful brunch with friends, or even as a sweet treat to satisfy your cravings. This versatile dish can be enjoyed on its own or paired with your favorite fillings and toppings, making it a customizable delight that tantalizes taste buds of all ages. With our collection of recipes, you'll discover variations that range from classic and simple to unique and adventurous, ensuring that every bite is an unforgettable experience. From the golden-brown exterior to the soft and fluffy interior, these Sour Cream Fan Rolls are a symphony of flavors and textures that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM ROLLS WITH WALNUT FILLING

Sour Cream Rolls with Walnut Filling image

When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Time 1h20m

Yield 8 loaves (6 slices each).

Number Of Ingredients 14

Ingredients

4 cups ground walnuts (about 14 ounces)
1 cup sugar
3/4 cup butter, melted
1/2 cup 2% milk
1/3 cup honey
DOUGH:
2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
1/2 cup warm 2% milk (110° to 115°)
1 cup butter, melted
1 cup sour cream
4 large eggs, room temperature, divided use
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour

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.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 113mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM SANDWICH ROLLS

Sour Cream Sandwich Rolls image

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

Ingredients

3 cups all-purpose flour
1 cup wheat flour
1 tablespoon buckwheat flour
3 tablespoons raw sugar
1 ¾ teaspoons active dry yeast
1 ¾ teaspoons salt
1 cup warm water
⅓ cup sour cream
1 large egg
3 tablespoons coconut oil

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 ROLLS

Sour Cream Rolls image

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

Ingredients

3/4 cup butter or 3/4 cup margarine, softened
1 cup sour cream
2 cups self-rising flour, sifted

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-THYME ROLLS

Sour Cream-Thyme Rolls image

Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for muffin tin and plastic wrap
1/4 ounce active dry yeast
1 cup warm water (105 degrees to 110 degrees)
2 tablespoons sugar
2 cups cake flour, (not self-rising)
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups sour cream
2 tablespoons fresh thyme, leaves

Steps:

Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

Tips:

Use active dry yeast for this recipe, as it is the most commonly available type of yeast.
If you don't have a stand mixer, you can knead the dough by hand for about 10 minutes, or until it is smooth and elastic.
Be careful not to over-knead the dough, as this will make it tough.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
Make sure to brush the rolls with melted butter before baking, as this will help them to brown nicely.
Serve the rolls warm with your favorite dipping sauce.

Conclusion:

These sour cream fan rolls are a delicious and easy-to-make treat that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can have a batch of these fluffy, flavorful rolls that are sure to please everyone at the table.