One such recipe is SOUR CREAM ROLLS. Once again I was not good at remembering to take pictures except for this......
|Ready to go in the oven.|
|Just out of the oven.|
SOUR CREAM ROLLS
2 1/4 cups all-purpose flour (I used half whole wheat and half white).
2 Tablespoons sugar
1 envelope rapid action yeast (not the regular yeast, but the fast-rising variety).
1 teaspoon salt
3/4 cup sour cream
1/4 cup water
2 Tablespoons butter
- Combine 1 cup flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat sour cream, water, and butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1 1/4 cups flour to make a soft batter.
- Spoon evenly into 12 greased (2 1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
- Bake at 400 degrees F for 15 to 18 minutes or until golden brown. Remove from pans; cool on wire rack. Yield: 12 rolls
Here is the next step.
|Broken open, ready to eat!:-) The Husband really enjoyed these!|
It seems that winter is giving another wallop to many of you. As I compose this on Tuesday evening, we also have a winter weather advisory. Perhaps there will be a trace of snow from it all. I hope you will all stay safe and warm!
Remember - that giveaway from Monday's post! You have until Thursday evening at 8:00 EST to leave your comment about snow!
Thank you for reading. I really appreciate your comments.