I’m afraid I will never be able to give up making rolls - even when nobody comes home to dinner. This recipe makes 12-16 rolls, which is manageable - even for a single person. If you don’t want to bake them all at once, they freeze well and can be brought out a few at a time as you need them.
I can’t resist picking up a few containers of sour cream and keeping them on hand. It’s a versatile ingredient, and seems to stay fresh for a long time if I invert them (sitting on the lid) in the refrigerator.
When I saw this recipe, I looked forward to trying it - but I usually have people over for Sunday dinner - and a small batch won’t be enough. I also have to work around my 3-hour church block, and have to refrigerate the dough. The short stay in the refrigerator might have even produced a better roll (but I won’t know until I try it the other way)
I found the recipe on tasteofhome.com - and it directs you to form them into round rolls. As always - I have to complicate things. I decided to make rosettes, and they were delicious.
The dough is really nice to handle - it’s hard to describe. It’s firm, yet puffy - and it almost has a ‘sourdough’ taste to it. That is probably from the zing in the sour cream. The rolls stay moist for several days as a result.
For the recipe and directions - go to: