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.
SOUR CREAM YEAST ROLLS
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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