Ingredients Jump to Instructions ↓

  1. 3 3/4 to 4- 1/2 cups all-purpose flour

  2. 1/2 cup sugar

  3. 2 packages ( 1/4 ounce each) dry active dry yeast

  4. 1 1/4 tsp salt

  5. 1 cup (8 ounces) sour cream

  6. 1/2 cup water

  7. 2 egg s

  8. 1 Tbsp. butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine 1-¼ cups flour, sugar, yeast and salt. In a saucepan, heat the sour cream and water to 120-130F. Add to dry ingredients; beat until bleded. 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.

  2. Punch dough down. Turn onto a lightly floured surface; roll out to ½ in. thickness. Cut with a floured 2-½-in. 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.

  3. Place in a greased 15-in. x 10-in. x 1-in. 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 375F for 12-15 minutes or until golden brown.


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