These easy sour cream rolls are yeast-risen. The dough resembles a thick batter and is loose enough to be scooped into muffin tins so there's no hand makeup involved. This is one easy dinner roll when you want that from-scratch taste without a lot of hassle. Egg wash and sprinkle with poppy seeds, sesame seeds or left plain. They bake up moist and soft and can be made hours in advance to free up the oven.
Source:- About.com By Barbara Rolek
Makes 12 Sour Cream Rolls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Warm water (110-115 degrees):- 1/4 Cup
Instant yeast (same as rapid-rise or breach-machine yeast):- 1 package (2 1/4 teaspoons)
Sour cream:- 3/4 cup
Sugar:- 2 Tbsp ( I used brown sugar)
Vegetable oil:- 2 Tbsp (I used Olive Oil)
Salt:- 1 Tsp
Egg:- 1 large
All-purpose flour:- 3/4 Cup +1 1/4 Cup
Poppy seeds or sesame seeds for garnish (optional)
1) In the bowl of a stand mixer using the paddle attachment or a large bowl and hand mixer, combine water and yeast until dissolved. Add sour cream, sugar, oil, salt, egg and 3/4 cup flour. Beat 2 minutes at medium speed.
2) Add remaining 1 1/4 cups flour and mix until all the flour is incorporated, scraping down sides of bowl. The dough / batter will be sticky. Cover and let rise in the same bowl until doubled.
3) Coat the wells of a 12-cup muffin tin with vegetable spray. Scoop the dough / batter into the wells, filling halfway. Cover and let rise until doubled.
4) Heat oven to 350 degrees. Brush roll tops with egg white and sprinkle with poppyseeds or sesame seeds or leave plain. Bake 20-30 minutes or until lightly browned or an instant-read thermometer registers 190 degrees. Turn out of the pans and cool on a wire rack.