WKYT - Chef Walter - Recipes

Sour Cream Rolls Wednesday, November 24, 2010


A Fleischmann’s yeast recipe

2 ¼ cups all purpose flour
2 TBSP sugar
1 envelope FLEISCHMANN’S Rapid Rise yeast
1 tsp salt
¾ cup sour cream
¼ cup water
2 TBSP butter
1 egg, large


In large mixer bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat sour cream water and butter until very warm (120 to 130 deg). Gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and remaining flour to make a soft batter. Spoon evenly into greased 2 ½ inch muffin pans. Cover and let rise until doubled in size, about 1 hour. Bake at 400 deg for 25 to 30 minutes or until done. Remove from pan. Serve immediately or allow to cool on wire rack.


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