Best 11 Sour Cream Rolls Recipes

SOUR CREAM YEAST ROLLS

Steps:

• 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., 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., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

SOUR CREAM ROLLS

Steps:

• Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
• Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

SOUR CREAM ROLLS

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 POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

SOUR CREAM FAN ROLLS

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.

BONNIE'S SOUR CREAM AND ONION ROLLS

Steps:

• 1. EQUIPMENT: You will need a medium sized mixing bowl, thermometer, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put into a medium sized mixing bowl. (you will not use all the flour) Add sugar, onion, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese, water, and sour cream in a blender until smooth. In a small saucpan, add the cottage cheese mixture and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. (When it gets thick, use your fingers) Use the same bowl you mixed it in. Cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. BAKING SHEET I use a insulated baking sheet with parchment for easy cleanup and best baking results.
• 6. (SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, and add as little flour as necessary. Turn out onto the bread board dusted with flour, and form into a long log with your hands. Cut it in half, then cut each half in half. Continue until you have 16 uniform pieces. Place on a parchment covered insulated baking sheet. Place in the pre-heated oven (350 degrees) and bake for about 18 to 20 minutes, depending on your oven. Remove the rolls from the oven and butter the tops. Enjoy!
• 7. Cook's Tip: These rolls brown very quickly, so keep an eye on them!

SOUR CREAM-THYME ROLLS

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.

SOUR CREAM ROLLS WITH WALNUT FILLING

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.

SOUR CREAM YEAST ROLLS (TASTE OF HOME)

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.

SOUR CREAM DINNER ROLLS

Steps:

• Scald sour cream by heating, Stir in sugar, salt, and butter. Cool to lukewarm. Measure water into a large bowl. Sprinkle yeast on surface and stir until dissolved. Add lukewarm sour cream mixture, eggs, and flour. Mix until well blended. Cover tightly and refrigerate over night. Next day, roll out on floured pastry sheet and cut out like biscuits or into crescents. Place on greased cookie sheet. Brush with melted butter. Let rise until double in size. Bake around 10 minutes in a 375 degree oven.

SOUR CREAM AND CHIVE ROLLS

Steps:

• In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
• In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
• Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
• Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
• Bake in preheated oven until golden brown, 12 to 15 minutes.