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