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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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These rolls are small, soft and very slightly sweet. They have a thin buttery crust and are just right for pulled pork sandwiches or as a side roll for sopping up juices. Ingredients:
4 cups flour |
1/4 cup sugar |
2 packages active dry yeast (.25 oz each) |
1 cup sour cream |
1/2 cup water |
1 1/4 tsp salt |
2 eggs |
1 tbsp butter, melted |
Directions:
1. In a large mixing bowl, combine 1-1/4 cups flour, sugar and yeast.
2. In a saucepan, heat the sour cream and water to 120-130 degrees F.
3. Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
4. Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
5. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
7. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
8. Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
9. Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.
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