Email to Cat      

Easter: Sour Cream Yeast Rolls

Source of Recipe


Southern Living



List of Ingredients



• ½ cup sour cream
  
• ¼ cup butter or margarine
  
• ¼ cup sugar
  
• ½ tsp salt
  
• 1 (¼-ounce) envelope active dry yeast
  
• ¼ cup warm water (100 to 115° F)
  
• 1 large egg, lightly beaten
  
• 2 cups all-purpose flour
  
• Melted butter
  






Instructions



1. Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100° to 110° F. A candy thermometer clipped to the side of your pan will aid in keeping track of temperature.
   
   
2. Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. (Dough will be wet.) Cover and chill 8 hours.
   
   
3. Punch dough down. Shape into 36 (1-inch) balls; place 3 balls in each lightly greased standard muffin cup. Cover and let rise in a warm place (85° F), free from drafts, 1 hour or until doubled in bulk.
   
   
4. Bake at 375° F for 10 to 12 minutes, or until golden brown. Brush rolls with melted butter.
   
   
5. Either serve or freeze up to 1 month, if desired. (To reheat: Wrap frozen rolls in aluminum foil and bake at 400° F for 15 minutes or until thoroughly heated.)
   
   Makes 12 rolls.