Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Margaret Young, Charlotte, North Carolina
Recipe by Southern Living November 1997

Gallery

Tina Cornett; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°.

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  • Combine yeast and 1/2 cup warm water in a 1-cup glass liquid measuring cup; let stand 5 minutes.

  • Stir together yeast mixture, sour cream mixture, eggs, and flour in a large bowl until well blended.

  • Chill, covered, 8 hours.

  • Divide dough into fourths, and shape each portion into a ball. Roll each into 1/4-inch thickness on a floured surface; cut dough with a 2 1/2- to 3-inch round cutter. Brush rounds evenly with 2 tablespoons melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls in a 15- x 10-inch jellyroll pan with sides touching.

  • Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Bake at 375° for 12 to 15 minutes.

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