Do you know the feeling of gathering around the dinner table after church on Sunday and there is a gourmet meal spread out in front of you? What catches your eye to try first?! I always, always, always go for the rolls. I just love HOMEMADE, fresh, flaky dinner rolls. So when my mother in law made this recipe for Thanksgiving, I about died and wanted to put the entire basket on my plate.
These rolls are like eating a roll made from clouds! They are super soft and flaky. The rich taste of buttery bread feels your mouth and leaves you wanting nothing more! I dare you to try and not eat the entire pan when they come out of the oven!!
- 2 T yeast
- 1/2 c. warm water
- 1 T white sugar
- 1/2 c. butter
- 1 (8oz) tub of sour cream
- 1/2 c. white sugar
- 2 eggs, beaten
- 1 tsp. salt
- 4-5 c. all purpose white flour
- Butter (needed for brushing the dough and after cooking if desired)
- Mix yeast, sugar (1 T) and water. Set aside and allow to get bubbly.
- Heat butter in a saucepan until it is a low boil.
- Add sour cream and sugar (1/2 c) to the butter and take off the heat. Stir until combine. Allow to cool.
- When sour cream is cooled, add to the yeast mixture.
- Add eggs, salt and flour. Mix well (2-3 minutes). The dough will be a sticky dough but don’t worry.
- Cover the dough and let rise until double in size.
- Roll dough out into a big rectangle and brush with melted butter.
- Cut into triangle shapes about 6-8 inches long.
- Place on lined (or greased) baking sheets and allow to rise again.
- Bake at 375 for 10 minutes or until lightly brown edges.
- Brush with melted butter if desired and serve.
Makes about 2 1/2 – 3 dozen rolls, depending on how big the rolls are.