There are some meals that are just not complete without a yeast roll. A good sour cream yeast roll will make any meal magical. Then there are those dinners when you want the rolls to be the star of the show. When that’s the case an old fashioned knot roll will get the WOW factor every time. You can make any yeast roll into a knot but Sour Cream Yeast Knots are rich with flavor from sour cream and cheddar cheese and form beautiful knots.
Can you REFRIGERATE the dough overnight
A hurdle to making yeast rolls can be the rising time. However, this recipe only has 1 1/2 hours of rise time total and after the first hour you can refrigerate the dough overnight and let them rise a 1/2 hour before you put them in the oven. This is a game changer for a holiday dinner like Thanksgiving or if you are entertaining. You will know the night before if the yeast didn’t rise and will have plenty of time to start over. No last minute panic. Refrigerating the dough after the first rise is also super handy if you need to bring something for a potluck. Take the refrigerated dough and bake for just 10 minutes when you get there, everyone will be drooling with the wonderful smell of yeast rolls.
How do you make dough into a KNOT
Why should you make Sour Cream Yeast knots
- They are delicious, you won’t be able to stop at just one!
- They are a show stopper, everyone will marvel at your baking skills.
- They are so easy, don’t be afraid of yeast rolls!
- You can make the dough ahead of time, always a game changer.
- It will only take 1 1/2 hours of rise time.
Helpful TIPS for perfect yeast rolls
- Add lukewarm, not hot, water to the yeast. Test it on your wrist like you would milk for a baby.
- Add a pinch of sugar to the water and yeast, if it doesn’t get foamy after a couple of minutes, throw it out and start again.
- Heat a bowl of water in the microwave and leave the door shut so that it gets steamy. Then place the dough in the microwave to rise with the hot water and keep the door shut. The warm humid air will be great for the dough.
- Don’t let it rise more then double in size and make sure you get rid of the air bubble after the first rise.
Adapted from Bake from Scratch
Sour Cream Yeast Knots
- 2 tablespoons active dry yeast
- 2 cups sour cream
- ½ cup butter
- ½ cup sugar
- 1 tablespoon salt
- 2 eggs room temp
- 6 ¼ cups bread flour 750 grams
- 10 ounces sharp cheddar cheese shredded
- 1 tablespoon pepper
- ¼ cup butter melted
- Add 1/2 cup of warm water to the bowl of a stand mixer. Add yeast and let stand until foamy, about 5 minutes.
- In a microwave safe bowl, combine sour cream, butter, sugar, and salt and cook on medium power until melted, about 1-2 minutes. (Or heat in a saucepan on the stovLet cool slightly for about 10 minutes and add eggs, whisking after each addition. Add sour cream mixture to yeast mixture and whisk to combine.
- Add flour, cheese and pepper and beat with the paddle attachment at low speed until well combined, about 1 minute. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line 3 baking sheets with parchment paper.
- Divide dough into 32 pieces. Work with one piece at a time and keep the rest covered. Roll into a 12 inch rope. Tie a loose knot leaving 2 inches or so of dough at the ends. Take the tail that is on top and take it under and inside the knot. Take the other tail that is on the bottom and take it over and into the center of the knot, pinching the two tails together in the center. Place on prepared pan. Repeat with remaining dough. Cover and let rise in a warm place until doubled in size about 30-40 minutes. (At this point you can refrigerate overnight and when ready to bake, let stand at room temperature for 30 minutes)
- Preheat oven to 375º.
- Brush rolls with melted butter. Bake until golden brown, 10-11 minutes. Remove and brush with more butter and sprinkle with flaky salt if desired.