Sour Cream Yeast Rolls
March 05, 2013
"These yeast sour cream rolls are scooped into muffin tins so there's no hand forming involved, I've had great success with this recipe so that is why I am sharing it here so everyone else can have success also"
- Serving Size: 1 (47.5 g)
- Calories 118.9
- Total Fat - 3 g
- Saturated Fat - 1.5 g
- Cholesterol - 22.4 mg
- Sodium - 34.3 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 4.1 g
- Calcium - 26.6 mg
- Iron - 0.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
In the bowl of a stand mixer using the paddle attachment or a large bowl and hand mixer, combine water and yeast until dissolved (I do this in a small cup). 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 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 white and sprinkle with poppyseeds or sesame seeds or leave plain.
Bake 20-30 minutes or until lightly browned.
Turn out of the pans and cool on a wire rack.
Tips & Variations
- One 12-cup muffin tin