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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 48 |
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My family insists I make these dinner rolls to complement our holiday feasts. They can be made ahead and frozen. Ingredients:
3 teaspoons active dry yeast |
1/3 cup warm water (110° to 115°) |
1/2 cup sugar |
1/2 teaspoon salt |
1 cup butter, softened |
1 cup (8 ounces) sour cream |
2 eggs |
4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, butter, sour cream and eggs. Beat until smooth. Add 3 cups flour; mix well. Stir in the remaining flour. Cover and refrigerate for 6 hours or overnight.
2. Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 10-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks. Yield: 4 dozen.
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