I did let my egg and sour cream come to room temperature before making this recipe. I proofed the yeast in the bowl of my Kitchen Aid with the water and sugar for ten minutes, then added the sour cream and egg, then the dry ingredients. I did need a just a little more than 1/4 of a cup more flour than the recipe called for to get it to form into a ball (I didn't want to add too much flour) and jump on the hook, even then, it was a VERY moist dough. I kneaded the dough with the dough hook for five minutes. I then set the dough to rise on a warm heating pad for an hour in a covered, greased bowl. This dough did not want to rise. At all. I decided to make rolls out of the dough instead of dividing it and baking it in a loaf pan. I used my dry 1/4 cup measuring cup to get even sized rolls. I was able to get eleven medium sized rolls out of one recipe. I set the rolls in the muffin tin to rise again on the warm heating pad for another 45 minutes and this time, they did rise......slightly. I baked these rolls at 400* for 12 minutes. Right out of the oven, I brushed each hot roll with warm melted butter. For me, I was not impressed with this recipe. The dough came together easily but was more of a "batter" bread than a true yeast dough. And the sour cream overpowers every other flavor in this bread. I think it might have been better had it been half sour cream and another wet ingredient. The "peppery" part of this recipe is not very prominent, either. Fair recipe, but not a favorite
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I did let my egg and sour cream come to room temperature before making this recipe. I proofed...