Sour cream yeast rolls - sl 1/90

Yield: 2 dozen

Measure Ingredient
¼ cup Butter or margarine
½ cup Sour cream
¼ cup Sugar
½ teaspoon Salt
1 pack Dry yeast
¼ cup ;warm water (105F to 115F)
1 each Egg; beaten
2 cups All-purpose flour
2 eaches Egg whites; lightly beaten

Combine first 4 ingedients in a small saucepan; cook over low heat until butter melts. Cool to 105F to 115F.

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture. mixing well. Cover and refrigerate at least 8 hours.

Punch dough down, and divide in half. Roll each portion to a 12-inch circle on a floured surface. Cut each circle into 12 wedges; roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down.

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375F for 12 minutes or until rolls are golden brown. Yield: 2 dozen.

January, 1990"Southern Living" "A New Year's Eve Dinner for Four".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-16-95

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