* Exported from MasterCook *
(Bread), Sour Cream Dinner Rolls
Recipe By :Margaret Young, Charlotte, North Carolina
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat
Amount Measure Ingredient -- Preparation Method
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8 ounces sour cream
1/2 cup butter or margarine
1/2 cup sugar
1/2 0z warm water -- (105F to 115F)
2 large eggs
4 cups all-purpose flour
2 tablespoons butter or margarine -- melted
Cook first 4 ingredients in a saucepan over medium-low heat, stirring
occasionally, until butter melts. Cool to 105F to 115F.
Combine yeast and 1/2 cup warm water in a 1-cup glass liquid
measuring cup; let stand 5 minutes.
Stir together yeast mixture, sour cream mixture, eggs, and flour in a
large bowl until well blended.
Chill, covered, 8 hours.
Divide dough into fourths, and shape each portion into a ball. Roll
each into 1/4-inch thickness on a floured surface; cut dough with a 2
1/2- to 3-inch round cutter. Brush rounds evenly with 2 tablespoons
melted butter. Make a crease across each round with a knife, and fold
in half; gently press edges to seal. Place rolls in a 15- x 10-inch
jellyroll pan with sides touching.
Cover and let rise in a warm place (85F), free from drafts, 45
minutes or until doubled in bulk.
Bake at 375F for 12 to 15 minutes.
Yield: about 4 dozen
Source:
"Southern Living, Nov 1997"
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Per Serving (excluding unknown items): 80 Calories; 4g Fat (41.4%
calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary
Fiber; 17mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.