Recipe: Sour Cream Yeast Rolls

SOUR CREAM YEAST ROLLS

2 1/2 to 3 cups flour, divided use
2 tbsp sugar
1 pkg (1/4 oz.) active dry yeast
1 tsp salt
1 cup sour cream
1/4 cup water
3 tbsp butter, divided use
1 egg

In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt; set aside.

In a small saucepan, heat the sour cream, water, and 2 tbsp butter to 120-130 degrees F. Add to the dry ingredients. Beat on medium speed for 2 minutes. Add the egg and 1/2 cup flour. Beat for 2 minutes longer.

Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. Turn once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a lightly floured surface. Divide into 12 pieces. Shape each into a ball. Place in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 25-30 minutes or until golden brown.

Melt the remaining 1 tablespoon butter. Brush over the rolls. Remove from the pan to a wire rack.

Makes 1 dozen
Adapted from source: Christine Frazier in Taste Of Home magazine