David's sour cream rolls

Yield: 12 Servings

Measure Ingredient
¼ cup Water; warm (105 to 110 degrees)
¼ cup Margarine
1 cup Sour cream or plain yogurt (my fav)
3 cups Flour
1 pack Active dry yeast
2 tablespoons Sugar
1 teaspoon Salt
1 \N Egg

From: hz225wu@... (Micaela Pantke) Date: Tue, 27 Jul 93 13:18:01 +0200 From: liberty@... (Linda/BDT Burbank, CA (aka BZ Baker@Lib)) Put in a small pan ¼ cup water, warm (105 to 110 degrees) and ¼ cup margarine. Heat to melt margarine but do not boil, then add 1 cup sour cream or plain yogurt (my fav). Heat until quite warm (110-120 degrees) In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tbls sugar and 1 tsp salt. Mix thoroughly - then pour liquid over and beat vigorously by hand or electric mixer.

Add 1 egg and beat again vigorously. While beating add up to 2 cups flour or until you get a dough stiff enough to handle. (dough should be soft, but no longer sticky--smooth as a babys' behind). Flour picks up moisture from the air, so the day you make bread, the amount of flour could vary quite a bit. Just add sprinkles" of flour toward the end and knead until the dough is no longer sticky and feels silky smooth.

Oil top of dough, cover bowl with plastic wrap and proof till nearly double (about 50 minutes to an hour). Place dough on a floured board and pat out to about ½ thick and cut and shape as you wish. Let rise 15-30 minutes.

Bake at 375 degrees about 20 minutes. Butter the tops when they come out.

Note: These can be turned in to "brown and serve" rolls and frozen and are great when you just need "one or two" rolls. Just bake until barely "ivory" in color cool and freeze. When you want to serve later, place in a pre-heated oven and bake till nicely browned.) REC.FOOD.RECIPES ARCHIVES

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