Recipe: Pillow Soft Rolls (using eggs and sour cream)

PILLOW SOFT ROLLS

3 3/4 to 4 1/2 cups flour, divided use
1/2 cup sugar
1 (2 1/4 ounce) package active dry yeast
1 1/4 teaspoons salt
8 ounces sour cream
1/2 cup water
2 eggs
1 tablespoon butter or margarine, melted

In a large mixing bowl, combine 1 1/4 cups flour, sugar, yeast and salt.

In a saucepan, heat the sour cream and water to 120-130 degrees F. Add to dry ingredients, beat until blended. Beat in eggs until smooth.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

TO SHAPE AND BAKE:
Punch dough down. Turn onto a lightly floured surface, roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.

Using the dull edge of a table knife, make an off center crease in each roll. Fold along crease so the small half is on the top, press along folded edge. Place in a greased 15x10x1-inch baking pan, allowing edges to touch.

Cover and let rise in a warm place until doubled, about 25 minutes. Brush tops with butter.

Bake at 375 degrees F for 12-15 minutes or until golden brown.

Makes 24 rolls
Source: Taste of Home magazine, Febuary/March 2003