Wednesday, April 29, 2009


Spring has definitely arrived here in our Nation's Capitol. The trees are all a bud, the sun is shinning and the temperature has hit over 30 Celsius, teasing us with summer temperatures. I know it won't last but in the meantime I'll take it. So I've naturally been taking advantage of the nice days and been working in the garden and doing some spring cleaning. Ryan has been asking for some homemade rolls, in particular the potato rolls that are his favorite , but today I decided to do a quick sour cream yeast roll, that can be made quickly without much fuss. They are also a great dinner roll, or like I like them ,with some fresh sweet butter and homemade strawberry jam.

The recipe called to bake them in a 9X13 pan, but I had just taken out the round pan from the dishwasher, and decided to put them in there. You can see how versatile this recipe is. They were still steaming, when I couldn't wait any longer and just pulled one apart and slathered it with butter.
21/2-3 C. flour
2T. sugar
1 pkg. active dry yeast(1/4oz)
1 tsp. salt
1 C sour cream
1/4 C water
3 T. butter divided
1 egg
In a large bowl combine 1 1/2 C. of flour, sugar, yeast,and salt. In a small saucepan heat the sour cream, water and 2 T. of butter to 120 degrees, add to dry ingredients. Beat on medium speed for 2 minutes. Add the egg and 1/2 C flour and beat for 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, place in a warm place and let rise until doubled, about 1 hour. Punch down and turn onto a lightly floured surface, divide into 12 pieces. Shape each into a ball. Place into a greased 13 X9 baking pan, cover and let rise about 30 minutes, Bake at 375 for 30 minutes until golden brow. Brush with remaining butter that is melted , remove from pan onto rack.

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