These easy sour cream rolls are yeast-risen. The dough requires two risings but because it is a slack dough, resembling a thick batter, it is loose enough to be scooped into muffin tins so there's no labor-intensive kneading or hand shaping. This is my go-to dinner roll recipe for the holidays when I want that from-scratch taste without a lot of hassle. They bake up moist and soft and can be made hours in advance to free up the oven. If you like, gussy them up by applying an egg wash and sprinkling them with poppy seeds or sesame seeds. But they're just as tasty left plain.
- 1/4 cup warm water (110-115 degrees)
- 1 package (2 1/4 teaspoons) instant yeast (same as rapid-rise or bread machine yeast)
- 3/4 cup sour cream
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 large egg
- 3/4 cup +1 1/4 cups all-purpose flour
- Egg wash:
- 1 large egg beaten with 1 teaspoon water
- Optional Garnish: poppy seeds or sesame seeds
- In the bowl of a stand mixer using the paddle attachment or a large bowl and hand mixer, combine water and yeast until dissolved. Add sour cream, sugar, oil, salt, egg and 3/4 cup flour. Beat 2 minutes at medium speed.
- Add remaining 1 1/4 cups flour and mix until all the flour is incorporated, scraping down sides of the bowl. The dough / batter will be sticky. Cover and let rise in the same bowl until doubled.
- Coat the wells of a 12-cup muffin tin with vegetable spray. Scoop the dough / batter into the wells, filling halfway. Cover and let rise until doubled.
- Heat oven to 350 degrees. Brush roll tops with egg wash and sprinkle with poppy seeds or sesame seeds or leave plain. Bake 20-30 minutes or until lightly browned or an instant-read thermometer registers 190 degrees. Turn out of the pans and cool on a wire rack.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|