David’s sour cream rolls
These David’s Sour Cream Rolls are the ultimate comfort food, featuring a uniquely soft and fluffy crumb that stays tender for days. The secret lies in the generous amount of sour cream, which tenderizes the gluten and adds a subtle, pleasant tang that balances the slight sweetness of the dough. Perfectly golden on the outside and incredibly light on the inside, these rolls are best enjoyed warm, slathered with butter. They are ideal for holiday breakfasts, alongside soups and stews, or as a comforting side dish for family dinners. Unlike standard yeast rolls, these have a delicate, almost cake-like texture that makes them irresistible to both kids and adults alike.
Description
These David’s Sour Cream Rolls are the ultimate comfort food, featuring a uniquely soft and fluffy crumb that stays tender for days. The secret lies in the generous amount of sour cream, which tenderizes the gluten and adds a subtle, pleasant tang that balances the slight sweetness of the dough. Perfectly golden on the outside and incredibly light on the inside, these rolls are best enjoyed warm, slathered with butter. They are ideal for holiday breakfasts, alongside soups and stews, or as a comforting side dish for family dinners. Unlike standard yeast rolls, these have a delicate, almost cake-like texture that makes them irresistible to both kids and adults alike.
Ingredients
- 1/4 cup water, warm (105 to 110 degrees)
- 1/4 cup margarine
- 1 cup sour cream or plain yogurt (my fav)
- 3 cup flour
- 1 pkg active dry yeast
- 2 tbls sugar
- 1 tsp salt
- 1 egg
Directions
- 1 In a small saucepan, combine 1/4 cup warm water (105-110°F), 1/4 cup margarine, 2 tablespoons sugar, and 1 teaspoon salt. Heat gently until the margarine melts and the mixture is quite warm (110-120°F), but do not boil. Remove from heat and stir in 1 cup of sour cream or plain yogurt.
- 2
In a large mixing bowl, combine 1 cup of flour and 1 package of active dry yeast. Pour the warm liquid mixture over the dry ingredients and beat vigorously by hand or with an electric mixer until smooth.- 3
Add 1 egg to the mixture and beat again vigorously. Gradually add the remaining flour, a little at a time, until the dough is stiff enough to handle but remains soft and no longer sticky. The dough should feel silky smooth. Note that flour absorption varies by humidity, so adjust as needed.- 4
Turn the dough out onto a lightly floured surface and knead briefly to ensure it is smooth. Place the dough in a lightly oiled bowl, turning to coat the top. Cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 50 minutes to 1 hour.- 5
Punch down the dough and turn it out onto a floured surface. Pat or roll out to about 1/2 inch thickness. Cut and shape into rolls as desired. Place on a baking sheet and let rise for 15-30 minutes until puffy.- 6
Bake in a preheated oven at 375°F for about 20 minutes, or until golden brown. Remove from oven and brush tops with melted butter immediately while still hot.NoteFor make-ahead convenience, these rolls can be baked until just barely ivory in color, cooled completely, and frozen. To serve later, place the frozen rolls in a preheated oven and bake until nicely browned and heated through.
Flour moisture content varies, so the exact amount of flour needed may differ. Add the last half cup of flour gradually to achieve the right consistency.
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