I cut this recipe in half. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes, then I added the sour cream, egg and butter, then the dry ingredients. I kneaded this dough with my dough hook for about five minutes (I did have to add more flour to get it into a ball and be able to be kneaded with the hook). I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. To knead it into a ball again, I did need a little more than a 1/4 cup of flour on the counter as the dough was quite wet. I used a 1/4 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I drizzled 1/4 teaspoon of oil over the top of each roll before wrapping it with saran wrap and letting it rise on the warm heating pad for another 45 minutes. I baked them at 400 degrees for 15 minutes. Right out of the oven, I drizzled the rolls again with oil to give them a glossy sheen. Very fluffy, very.....light but quite rich in flavor. I think this would be a stellar base recipe for Herb Rolls or even a really decadent cinnamon roll. Very, very yummy. BAKERY quality and unbelievably easy.
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I cut this recipe in half. I used my Kitchen Aid to make these rolls. I proofed the yeast in...