Sour Cream Fan Rolls

I was having a hard time deciding which roll recipe to make today, but I am very glad that I chose this one! These rolls are light and fluffy; perfectly soft on the inside, with a slightly crispy outside. They have a touch of sweetness and pull apart into bite-size pieces! What more could you want in a roll?

These rolls would be a perfect addition to Christmas dinner. They look pretty too, especially if you don't overcook them like I did. I highly recommend you give them a try. If you don't believe me, I'll have you know that my husband said after lunch today, "The rolls were fabulous." There's your proof, now get baking!

Oh, and a bit of advice before you start, make sure you have enough flour! I halved the recipe but only had 3 cups of flour... which meant that my dough was very sticky and I had to use bisquick to 'flour' my surface. Thus the funny white specks on the rolls! As a side note, I cooked the rolls for 16 minutes, and they got a little overdone. I also made mini rolls with the scraps, those only needed to be baked for 10 minutes.

Sour Cream Fan Rolls (Print)
from Taste of Home
Prep: 30 minutes + rising / Bake: 20-25 minutes
Yield: 2-1/2 dozen

2 tablespoons active dry yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons sugar
2 cups warm sour cream (110 to 115 degrees)
2 eggs, lightly beaten
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/2 cup sugar
1/4 teaspoon baking powder
7 to 8 cups all-purpose flour

1. In a small bowl, add yeast to warm water and stir slightly to dissolve. Add 2 tablespoons sugar; let stand for 5 mintues. Meanwhile, in a large bowl, combine sour cream, eggs, butter, salt, and remaining sugar. I warmed the sour cream in the microwave on 50% power for 60 seconds.

2. Stir in baking powder, yeast mixture, and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.

3. Turn on to a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-inch x 9-inch rectangle.

5. Cut into 1-1/2-inch strips the long way. Stack 5 strips; cut into 1-1/2-inch pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes. I acually didn't grease my muffin tins and they didn't stick at all.

6. Bake at 350 degrees for 20-25* minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts: 1 roll equals 182 calories, 6g fat, 31mg cholesterol, 158mg sodium, 27g carbohydrate, 1g fiber, 4g protein.

My Review

• Preparation: 3
• This recipe is relatively easy to put together but the rising time means you need to plan ahead!
• Taste: 5
• These rolls were really really really good! As I mentioned above, they were soft, sweet, light, and perfect! I'm sure I will make them again.
• Cost: 5
• I had all the ingredients on hand and it makes a big batch, especialy if you use the scraps to make mini rolls like I did.
• Clean-up: 3
• Two bowls, measuring tools, and two muffin tins.
• Changes
• At this point I wouldn't make any changes except to bake the big rolls for less time.
• Summary
• Short and sweet: you should go make these now!