Cream Rolls

2 envelopes fast rising dry yeast
½ cup warm water
4 cups unsifted all purpose flour
1 tsp salt
½ cup sugar
1 cup dairy sour cream
½ cup butter, melted
2 eggs

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 130° (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, ½ 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 ½ inch thickness, cut into 2 inch rolls.

Place the rolls on a greased baking sheet. Cover, let rise until doubled, about 30 min.

Preheat oven to 375°.

Bake 12 to 15 minutes

Yields about 2½ dozen rolls.

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