For Easter, I made the sour cream yeast rolls. My family doesn’t really celebrate Easter in the traditional way, but since it is such a big holiday in the US, we had our own little Easter brunch celebration.
I previously made cute little bunnies out of these rolls but now I wanted to make them as regular rolls. I also brushed the tops of the bread rolls with eggwash creating a nice shiny finish.
These rolls are nice and soft with the addition of sour cream. I do wish they had a little more something for the taste. I might fiddle around with the recipe next time.
The addition of sour cream in these rolls make them nice and soft. They’re a great dinner roll for holiday celebrations.
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 stirring to mix until it heats to 120-130°F; 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.
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 smooth ball. Place each ball inside a 8 x8 pan lined with parchment paper.
Cover with plastic wrap and let rise until doubled, about 30 minutes. Preheat oven to 375°F. In a small bowl beat the egg and brush it on top of the rolls once they've risen.
Bake at 375°F for about 20 minutes or until golden brown.
Hi Kirbie! The rolls look awesome! Sorry to hear that they didn’t have much flavor. I make a similar dough for my cinnamon rolls, it has a little more sugar and vanilla extract. You could try making sweet dinner rolls, or add chopped fresh herbs, brushed with garlic butter instead of egg wash for savory ones.
Yeah I was thinking of making sweet ones like the honey rolls I previously made. Mmm the herbs and garlic butter sounds like a great idea too!
I love homemade rolls! That egg wash really did give them a shiny finish!
I love fresh baked bread! And the egg wash really does make them look prettier doesn’t it?
Hi! I was wondering how can you tell your sour cream mixture is at 120-130 degrees, as I do not have a thermometer?
I have made this recipe many times and every time it disappears within minutes ^^.
first time i baked it was because i had too many sour cream cans – courtesy of my mom- and was searching everywhere for a recipe to use them before they expire!
And was amazed with the results.
But I have to say that whenever I bake it, I always shape it to look similar to honeycomb buns filled with cream cheese and then after baking is done I dizzle it with honey or light corn syrup.
how do you shape them like honecomb buns? sounds good though!