Sour Cream Rolls

Sour Cream Rolls

"Tender and delicious, these sour cream rolls will be a dinnertime hit."
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1 h 33 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


Read all reviews 5
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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 ...

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 spo...

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...

I liked these a lot. I used Greek yogurt instead of sour cream. I also sprayed a spoon with non-stick cooking spray to make it easier to scoop out the dough.

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 mout...

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