Cream Rolls
Ingredients
- 2 envelopes fast rising dry yeast
- 1/2 cup warm water
- 4 cups unsifted all-purpose flour
- 1 tsp salt
- 1/2 cup sugar
- 1 cup dairy sour cream
- 1/2 cup butter melted
- 2 eggs
Instructions
- Dissolve yeast in warm water; set aside. Mix 3 cups flour with the salt and sugar, set aside. Add sour cream to melted butter in saucepan, heat to 130F (mixture should feel very warm to the touch).
- Pour into large bowl. Add yeast and flour mixture; mix well. Add eggs and beat with wooden spoon. Add remaining flour, 1/2 cup at a time, to make a soft dough. Scrape dough down from sides and let rise until double.
- Punch dough down and divide in half. Roll out each half to 1/2 inch thickness, cut into 2 inch rolls.
- Place the rolls on a greased baking sheet. Cover, let rise until doubled, about 30 minutes.
- Preheat oven to 375F.
- Bake 12 to 15 minutes.
Notes
Yields about 2 1/2 dozen rolls.
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