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Sour Cream Rolls


1 cup sour cream
1/2 cup warm water
1 teaspoon salt
2 pkg. dry yeast
1/2 cup granulated sugar
2 eggs, slightly beaten
1/2 cup melted butter or margarine
4 cups all-purpose flour

Mix sour cream, salt, sugar, and butter or margarine in saucepan and heat until sugar is disolved. Cool until lukewarm. In a mixing bowl, disolve yeast in warm water. Pour this into sour cream mixture and add the beaten eggs. Add flour, mixing throughly. Cover bowl and refrigerate overnight. Divide in one-forth and knead. Roll out in circle and cut into wedges as for pie. Take pieces and starting at the big end, roll as for cresent rols. Put on lightly greased pan. Repeat with remaining dough. Cover. Let rise until double in bulk. Bake at 375 degrees F. for 12 to 15 minutes.

Makes 4 dozen rolls.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.