Tuesday, December 3, 2013

Sour Cream Dinner Rolls

My mom couldn't face another holiday dinner with crescent rolls (we have them every single Thanksgiving and Christmas) so along with cranberry brownies and chocolate covered cranberries, I also brought these homemade dinner rolls made with sour cream. My brother, who is an insanely picking eater, missed the crescent rolls, but no one else did. Eric has also discovered the rolls work great for making sandwiches with leftover turkey.

Recipe adopted from here.

1/2 cup all purpose flour
2 teaspoon active dry yeast
1/2 cup luke warm water
2 eggs
1/2 cup sour cream (I used low fat)
2 tablespoons sugar
1 teaspoon salt
1/4 cup water
3 1/4 cups all purpose flour
4 tablespoons butter, melted and cooled
2 tablespoon butter, melted (optional)

In the mixing bowl of a standing mixer, add 1/2 cup flour, 1/2 cup lukewarm water, and dry yeast and mix. Let sit at room temperature until it's bubbly and has a sponge-like texture. In a different bowl, whisk together the eggs, sour cream, sugar, salt, and 1/4 cup water.

Attatch the dough hook to your mixer and with the mixer on low, add the sour cream mixture to the yeast mixture. Slowly add the remaining flour 1/4 cup at a time. When all the flour is incorporated, pour in the 4 tablespoons of cooled melted butter. Increase the mixer's speed from low to high.

Mix for 2 to 3 minutes then turn off the mixer. With a wood spoon, scrap the dough down from the sides of the bowl. Mix for another 2 to 3 minutes on medium to high speed or until the dough pulls away from the sides of the bowl.

Grease a large bowl with butter or cooking spray and transfer dough to greased bowl. Cover with plastic wrap and allow to sit at room temperature for approximately 1 1/2 hours or until the dough has doubled in voulme.

Punch down the dough with a floured fist then place it on a floured surface. Divide the dough into 20 equal pieces and shape each piece into a ball. Place them on a cookie sheet (or wrap tightly in plastic wrap and freeze for future use). Cover once more with plastic wrap and let sit at room temperature for 30 to 40 minutes. Meanwhile, preheat the oven to 375 degrees.

Bake rolls for 20 minutes or until golden. Brush with melted butter if so desired.



More Bread Recipes:
Homemade Bread Sticks
Pumpkin Ale Bread
Pumpkin Bread!
Chocolate Chip Banana Bread in a Mug

No comments:

Post a Comment