Made for Thanksgiving and had rave reviews! I had to sneak two to the side to have for leftovers b/c the rest disappeared so quickly. Any time rolls are mentioned for a meal my fiance brings them up and how good they were. He brought them up just the other day and it is now February.
Sour Cream Pocketbook Rolls
Photo: Becky Luigart-Stayner
Yield: Makes about 4 1/2 dozen
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Total: 9 Hours, 32 Minutes
- 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
- 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.
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