Sour Cream Yeast Rolls

Craving a really good roll with your next meal? Dig in to the yeasty, soft goodness of these sour cream yeast rolls. They are light and fluffy, full of flavor, and so easy to make you will want them with every meal. And because they are make ahead (8 hours), you will find yourself whipping these up often!

Serve them with Baked Breaded Chicken,  Easy Rice Pilaf and Roasted Carrots for a fun dinner.

Sour Cream Yeast Rolls

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I was baking bread, feeding cows and chopping tobacco before I could drive. I thought that was normal and it still is here on my farm. But as I got older, I realized that not everyone knows how to bake bread.

Well…okay. Like a whole lot of not everyone’s.

What Ingredients You Need for Sour Cream Yeast Rolls

Making these rolls is easy, and you don’t need much, in fact, you probably have a lot of what you need on hand already:

• Sour Cream
• Butter
• Sugar
• Salt
• Flour
• Water
• Egg
• Yeast

Why You Need to Make These Rolls

To me, making bread is easy, but for many it is not. In fact, the idea terrifies a lot of people. But you know, this Sour Cream Yeast Rolls recipe is such an amazing place to start if you’ve never made rolls before.

• The dough of these sour cream yeast rolls is make ahead (8 hours ahead) so you won’t be stuck in your kitchen for three straight hours putting these together.
• The dough is so forgiving. Not sticky. Easy to roll.
• Perfect for a newbie.
• They taste amazing.

You are going to love them.

Sour Cream Yeast Rolls

Of all the rolls I’ve ever made (and that’s a lot) this recipe has more flavor  (from it’s long, slow rise in the oven) than any recipe I’ve used before. I kid you not, that to get these pictures I was swatting hands left and right.

And when I got done? My family ate 6 in 10 minutes and the rest within an hour. I’m pretty sure my daughter had a couple in her pockets.

Tips for Making Sour Cream Yeast Rolls

• The key to these sour cream yeast rolls is activating the yeast. Once you do that, the rest is a cake walk. Just use warm water that isn’t too hot, and make sure your yeast isn’t expired. Then they get a long slow rise in the fridge for the yeast to hang out and make its magic.
• To make these ahead, simply bake them and then drop them in a freezer bag and put them in the freezer for up to a week. I really wouldn’t go longer than that.Then take them out and let them thaw, wrap them in foil and stick them in a 400 degree oven for 10 minutes or so to heat them through.
• This sour cream yeast rolls recipe makes exactly 12 rolls as long as you keep the balls just a bit bigger than a marble. If you go nuts, you’re going to have larger rolls, but fewer of them.

They’re perfect with soups, along side a nice roast or on your holiday table with a perfectly roasted turkey. So soft.  Light. So much flavor. I love bread. I hope you love these too.

More recipes you might enjoy:

• Honey Whole Wheat Bread
• Super Simple Banana Bread
• Cranberry Almond Banana Bread
• Gingerbread
• Lemon Quick Bread

Sour Cream Yeast Rolls

Craving a really good roll? These sour cream yeast rolls are soft, light and great for a beginner baker.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: rolls, sour cream, sour cream yeast rolls

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 12 rolls

Calories: 149kcal

Author: Rachel Ballard

Ingredients

• 1/2 cup sour cream
• 1/4 cup butter
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 envelope active dry yeast not rapid rise yeast
• 1/4 cup warm water
• 1 large egg beaten
• 2 cups all purpose flour

Instructions

• In a small sauce pan, add the sour cream, butter, sugar and salt. Cook, stirring constantly over low heat until the butter melts. Turn off the heat and allow to the mixture to cool until it's just warmer than lukewarm--about 100 degrees.
• Once the sour cream mixture is almost cool enough, add the yeast to the warm water in a small bowl or measuring cup. Allow the yeast to stand until it's foamy--about 5 minutes.
• In a medium bowl, add the sour cream mixture, the yeast mixture, the egg and the flour. Stir until a soft dough forms.
• Cover the dough with plastic wrap and refrigerate 8 hours.
• After 8 hours, punch the dough down in the center and turn out onto a floured surface.
• Turn it over on itself three or four times (knead it lightly) to smooth it out a bit. Lightly grease a muffin pan. Then pinch off enough dough and roll balls about the size of a big marble.
• Place three balls in each muffin cup, cover with a clean dish towel and allow the dough to rise until doubled in size--about one hour.
• Using reusable silicone baking cups to line your muffin tins with will make clean up a snap!
• Bake at 400 for 10 to 12 minutes, spread a bit of melted butter on the tops when they come out of the oven and serve warm.

Notes

Dough needs to chill 8 hours.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 40mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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