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Rolls: Sister Schubert's Sour Cream Rolls

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

4 3/4 cups flour, divided
1 cup potato flakes
2 teaspoons sugar
2 packages active dry yeast
2 cups milk
1/2 cup sour cream
2 large eggs, lightly beaten
2 teaspoons salt
1/4 cup butter, melted


Recipe

Combine 2 cups flour, potato flakes, sugar and yeast in a large bowl; set aside. Combine milk and sour cream in a saucepan; heat until mixture reaches 120-130ºF. Add milk mixture to flour mixture, stirring until well blended. Add eggs; stir well. Add remaining 2 3/4 cups flour and salt to yeast mixture, stirring until dough pulls away from sides of bowl. Brush or lightly rub the dough with some of the melted butter. Cover loosely, and let rise in a warm place (85ºF), free from drafts, 45 minutes or until doubled in bulk.

Grease 2 pans (9x13") and set aside. Turn dough out onto a well-floured surface and knead until smooth and elastic, about 3 minutes. Divide dough in half. Divide each half into 12 equal pieces; shape each piece into a ball. Arrange rolls in prepared pans, leaving 1 inch of space between rolls and brush with remaining butter. Cover loosely and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk. Preheat oven to 375ºF. Bake rolls uncovered for 20-30 minutes or until lightly browned. Yield: 2 dozen.