The Perfect Sour Cream Yeast Rolls
These knotted yeast rolls are a great addition to an every day meal or holiday dinner.
Ingredients
- 2 tbsp active dry yeast
- 2 cups sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1 tbsp salt
- 2 eggs
- 6 1/4 cup bread flour
- 10 oz sharp cheddar cheese
- 1 tbsp pepper
- 1/4 cup butter melted
Instructions
- Add ½ cup of warm water to the bowl of a stand mixer. Add yeast and let stand until foamy, about 5 minutes.
- In a microwave safe bowl, combine sour cream, butter, sugar, and salt and cook on medium power until melted, about 1-2 minutes. Let cool for about 10 minutes and add eggs, whisking after each addition. Add sour cream mixture to yeast mixture and whisk to combine.
- Add flour, cheese and pepper and beat with the paddle attachment at low speed until well combined, about 1 minute. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line 3 baking sheets with parchment paper.
- Divide dough into 32 pieces. Work with one piece at a time and keep the rest covered. Roll into a 12 inch rope. Tie a loose knot leaving 2 inches of dough at the ends. Take the tail that is on top and take it under and inside the knot. Take the other tail that is on the bottom and take it over and into the center of the knot, pinching the two tails together in the center. Place on prepared pan. Repeat with remaining dough. Cover and let rise in a warm place until doubled in size about 30-40 minutes.
- Preheat oven to 375º. Brush rolls with melted butter. Bake until golden brown, 10-11 minutes. Remove and brush with more butter and sprinkle with flaky salt if desired.
Notes
It is recommended to use full fat sour cream
Can also make regular rolls, just form into a ball before baking
You can refrigerate the dough overnight after forming them into knots. Cover with plastic wrap and let sit on the counter for 30 minutes before baking