Sour Cream Pocketbook Rolls

Southern Living
Sour Cream Pocketbook RollsRecipe
Photo: Becky Luigart-Stayner
Makes about 4 1/2 dozen


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1 (8-oz.) container sour cream
1/2 cup butter
1/2 cup sugar
1 1/4 teaspoons salt
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (105° to 110°)
2 large eggs, lightly beaten
4 cups all-purpose flour
1/4 cup butter, melted and divided


Hands-on: 30 Minutes
Total: 9 Hours, 32 Minutes

1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.

2. Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours.

3. Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.

4. Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

5. Preheat oven to 375°, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

Created date

October 2011