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Sour Cream Yeast Rolls


  • 1/4 cup butter or margarine
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 egg, beaten
  • 2 cups flour
  • 2 egg whites, lightly beaten


Combine first 4 ingredients in a small saucepan; cook over low heat until butter melts. Cool to 105-115 degrees F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down, and divide in half. Roll each portion to 12 inch circle on a floured surface. Cut each circle into 12 wedges; roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375 degrees F for 12 minutes or until rolls are golden brown.


By Robin from Washington, IA

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