Sour Cream Dinner Rolls


Since finding this recipe in an issue of Southern Living, back in 1994, I've made these dinner rolls nearly every year for Thanksgiving and Christmas.

Everyone who tries them loves them. They have a nice 'tang' to them from the sour cream and are great as mini turkey sandwiches the next day.




1 8oz container of sour cream
1/2 cup unsalted butter
1/2 cup sugar
1 1/4 teaspoon salt
2 1/4 oz envelopes of active dry yeast
1/2 cup warm water
2 large eggs
4 cups all purpose flour
2 Tablespoons butter, melted

In medium saucepan, cook first 4 ingredients over medium/low heat, stirring occasionally until thoroughly combined and the butter is melted. Cool slightly.

Combine yeast and warm water in small bowl, let stand 5 minutes.

Stir together yeast mixture, sour cream mixture, eggs and flour in large bowl until well blended. Dough should be slightly sticky, but smooth.

Chill, covered, 8 hours or overnight.

Divide dough into 4 equal pieces. Shape each into a ball and roll to 1/4" thickness on well floured surface. Cut dough with a 2 1/2"-3" round cutter. Brush rounds with melted butter.

Make a crease across each round with a knife and fold in half, gently press edges to seal. Place rolls in a 15'x10" jellyroll pan with sides touching. *

Cover, and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Bake at 375 degrees for 10-12 minutes or until lightly browned. Brush with more melted butter. Serve warm.


* I was lazy this time around and just left them flat. Made for easier mini sandwiches.}:P

Comments

Is that [2 1/4 oz] envelopes of dry yeast, or 2 [1/4 oz envelopes] of dry yeast? (I'm not used to 1/4-of-a-packet in ingredient lists.)

Looks nifty; I think I'm going to throw the recipe at Rob & see if he's willing to try it.
Two .25 ounce packets.}:P