May 29, 2012

Sour Cream Rolls

I had always thought that making bread from scratch would be a laborious and demanding task. I could not have been more wrong, and because of that have been missing out on fresh homemade bread. It’s not difficult, it’s not filled with mystical ingredients, it’s not like anything you buy at the store, and YOU can do it too!

I had some sour cream that I wanted to use before it went bad, which is as good an excuse as any to bake up a tasty treat. To me, this isn’t just any ol’ sour cream. I have fallen in love with Russian style sour cream and its creamier, fab flavor. So I scoured the interwebs to see what looked inspiring. I could have made pound cake or coffee cake, but sour cream rolls were calling my name.

The rolls bronzed beautifully while the inside remained tender and fluffy. Even day old these rolls tasted good as they were turned into mini sandwiches eaten with a bowl of soup.

Sour Cream Rolls
2-1/2 C all-purpose flour
2 T sugar
1 package (1/4 ounce) active dry yeast
1 t salt
1 C sour cream, room temperature
1/4 C warm water (100-110º)
2 T butter
1 egg

Line a 9-inch round pan or an 8-inch x 8-inch square pan with parchment paper and set aside.

In the bowl of a stand mixer, stir together sugar, yeast, and water and let stand for 5-10 minutes, until foamy.

Add 1/2 C of flour and the salt to the yeast mixture. With the dough hook, knead the dough until the flour is incorporated. Mix in the sour cream, egg, and butter. Add the remaining 2 C of flour and knead for 5 minutes, until dough is smooth.

Put a T of olive oil in a bowl. Gather up the dough and place in the bowl, turning the dough over to coat all sides. Cover the bowl with plastic wrap and place in a warm, draft free place until doubled in size, about an hour.

Punch the dough down and then turn out onto a lightly floured surface. Divide into 12 equal pieces, shaping each piece into a ball. Place each ball in the prepared pan. Cover with a towel and let rise, about 30 minutes. Heat oven to 375º F.

Bake for about 20 minutes, until golden brown.

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