Sour Cream Yeast Rolls

1. 1

   Combine first 4 ingredients in a small saucepan.

2. 2

   Cook over low heat until butter melts.

3. 3

   Cool to 105u00b0 to 115u00b0.

4. 4

   Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg.

5. 5

   Gradually add flour to yeast mixture, mixing well.

6. 6

   Cover and refrigerate at least 8 hours. Punch dough down and divide in half.

7. 7

   Roll each portion to a 12-inch circle on a floured surface.

8. 8

   Cut each circle into 12 wedges.

9. 9

   Roll each wedge, jellyroll fashion, beginning at wide end.

10. 10

    Place on greased baking sheets, point side down.

* Per serving · 4 servings · Values may vary.

No additional tips available.