Sour Cream Rolls

Serves: 18
Total Calories: 225


1 package yeast active dry
1/4 cup water warm (105° to 115°)
1 cup sour cream
3 tablespoons sugar
1 tablespoon butter or margarine, softened
1 egg
3 cups flour
1 teaspoon salt
1/8 teaspoon baking soda
1/2 cup brown sugar packed
3 teaspoons cinnamon ground
1/4 cup butter or margarine, melted
1 cup sugar
3/4 cup whipped cream


In a small bowl, dissolve yeast in water.

In a large mixer bowl at medium speed, beat sour cream, 3 tablespoons sugar and softened butter or margarine until blended. Add yeast mixture and egg beat until well blended. Add flour, salt and baking soda. Beat at low speed until well blended.

On a lightly floured surface, knead until smooth and elastic, 5 to 8 minutes. Cover and let rest for 15 minutes.

Lightly grease two 8 x 8 x 2-inch baking pans. In a small bowl, mix brown sugar and 1 teaspoon of the cinnamon set aside.

On a lightly floured surface, roll dough into an 18 x 8-inch rectangle. Brush with melted butter or margarine and sprinkle with the brown sugar mixture. Starting from long side, roll as for a jelly roll. Cut into 1-inch slices. Place nine slices, cut-side down, in each baking pan. Cover and let rise in a warm place, free from drafts, until doubled, 45 minutes to 1 hour.

Meanwhile, in a small saucepan, mix 1 cup sugar and remaining 2 teaspoons cinnamon. Stir in cream. Over medium heat, bring to a boil reduce heat to low and simmer for 3 minutes. Cool slightly. Pour over rolls just before baking. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Invert onto wire racks over waxed paper remove pans.

Nutritional Facts:

Serves: 18
Total Calories: 225
Calories from Fat: 83

This Sour Cream Rolls recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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