"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Sour Cream Yeast Rolls Recipe

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This recipe for Mom's Sour Cream Yeast Rolls, by , is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Tillotson
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs dry yeast
1/2 c warm water (105-115 degrees)
1 8 oz carton sour cream
1 cup butter softened
2 eggs beaten
1/3 c sugar
1 tsp salt
4 c unbleached flour

Directions:
Directions:
Dissolve yeast in warm water, let stand 5 mins.

Place sour cream in a small saucepan, cook over low heat to 105-115 degrees. Combine sourcream, butter, eggs, sugar and salt in a large bowl, add yeast mixture and stir well. Gradually stir in flour. Place dough in a well greased bowl, turning to grease top. Cover and let rise in refrigerator at least 6 hours, but no more than 24 hours(does not double, but does rise slightly)
divide dough into 4 equal parts. Roll each part into a 12 inch circle on a floured surface. cut each circle into 12 pie shaped wedges. Roll each wedge tightly, beginning at wide end, seal points and place point side down on greased baking sheet. Curve each into crescent shape.
cover rolls and let rise in a warm place (85 degrees) free from drafts for 30-40 mins. Bake at 375 in upper 3rd of oven for 12 minutes.

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
If you place these on cookie sheet and freeze before the last rise, they are great to take out of oven, thaw and bake. Mom always left me with a bag full after the holidays.

 

 

 

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