Overnight Soft Rolls
From eamurray 17 years ago
- 15 minutes to make
- Serves 20
These rolls are small, soft and very slightly sweet. They have a thin buttery crust and are just right for pulled pork sandwiches or as a side roll for sopping up juices.
Ingredients
- 4 cups flour shopping list
- 1/4 cup sugar shopping list
- 2 packages active dry yeast (.25 oz each) shopping list
- 1 cup sour cream shopping list
- 1/2 cup water shopping list
- 1 1/4 tsp salt shopping list
- 2 eggs shopping list
- 1 Tbsp butter, melted shopping list
How to make it
- In a large mixing bowl, combine 1-¼ cups flour, sugar and yeast.
- In a saucepan, heat the sour cream and water to 120-130 degrees F.
- Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
- Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
- Punch dough down. Turn onto a lightly floured surface; roll out to ½-in. thickness. Cut with a floured 2-½-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
- Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.
The Rating
Reviewed by 1 people-
Had some trouble with the instructions but the end result was good.
See also: Overnight Soft Rolls Recipe
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