Sour Cream Rolls Recipe -
Sour Cream Rolls Recipe

Sour Cream Rolls

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"Tender and delicious, these sour cream rolls will be a dinnertime hit."

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Ingredients Edit and Save

Original recipe makes 12 rolls Change Servings
  • PREP

    15 mins

    1 hr 33 mins


  1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
  2. Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
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Reviews More Reviews

Dec 08, 2013

This recipe is delicious- I absolutely loved it. I let the rolls raise 2 hours, though, rather than 1- this seemed to help with the density issue another user mentioned. The rolls have fabulous flavor and texture- this is now my go-to roll recipe.

Jan 20, 2014

These rolls are easy, quick to mix up, and really yummy. I made them several times during the holidays, and we loved them. I used a hand mixer, which worked fine, and an ice cream scoop to spoon the batter into the muffin tin. Letting them rise longer does make them lighter. They also reheat well- if there are any left... No more frozen dinner rolls for us!


4 Ratings

Nov 15, 2013

I want to try making these again. They did not rise properly. The taste was good and they were edible, but they were too dense and heavy. I was expecting something lighter. Also, the recipe says to spoon the mixture into a muffin tin. That wasn't possible. I had to kind of scrape them into the tins. I don't own a stand mixer, so my beating was done by hand. I will do them again and give another report - they sounded like they would be so good.

Apr 01, 2014

I made these for the first time a month ago and my family LOVES them. These rolls are easy to make especially compared to most yeast rolls and they are rich, tender, delicious, melt in your mouth yummy. The other reviewer who said you had to scrape them into a muffin pan was right. Even my five year old wanted seconds and thirds. We had enough leftover the next day to add these to a wonderful weekend breakfast. I am going to try these in a breakfast casserole next.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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