Sour Cream Yeast Rolls
Sour Yeast rolls formed into elegant knots are one of the BEST dinner roll recipes you'll find. Easy to make, they're a showstopper and sure to impress family and friends.
Ingredients
- 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)
Instructions
- Add ½ 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 stove) Let 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.
Barbara's Notes + Tips
- Use full fat sour cream however you can substitute full fat greek yogurt.
- You can make these into regular rolls, just form into a ball and place in a baking pan.
- Use bread flour for a better rise and more stable roll.
- You can refrigerate the dough overnight after forming them into knots. Cover with plastic wrap and let sit on the counter for 30 minutes before baking.
Nutrition
Calories: 207kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 327mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
