Sour Cream Dinner Rolls
A bevy of starches (AP flour, bread flour, buckwheat flour, potato flakes) joins baking soda, yeast, butter, egg, sour cream and honey.
If you're not using leftover mashed potatoes, you need to first hydrate your potato flakes with boiling water.
Then we added the sour cream, egg, butter and honey, plus a bit of salt.
The yeast and then the other dry ingredients get added -- the flour a little at a time.
We chose the long proofing method, which meant less yeast and less kneading!
We put the dough into an ungreased bowl, which we covered tightly and put in the fridge overnight.
The next day -- evidenced here by new outfits -- Amanda winds up to punch the dough down.
AntoniaJames has you flatten it into a disc and let it rest for a few minutes.
Then, it gets divided into 16 equal pieces.
When you're shaping 16 rolls, it's nice to have four hands!
The dough felt lovely and smooth as we shaped it.
A neat little row of rolls.
We arranged them in a well-buttered cake pan, with some room to grow during their second rise.
A light egg wash gives the rolls a caramel sheen.
Ready for the oven!
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Author Notes: My “best” dinner rolls take about 26 to 28 hours from start to finish, depending on the temperature of my refrigerator and the temperature in my kitchen. Actually, any yeast rolls I make should sit for a while after they’ve come out of the oven, if they're to be enjoyed at their best, and with the nicest texture, so the total time is closer to 30 hours. I’ve adapted the recipe to make it possible to prepare the dough mid-day and enjoy the rolls at dinner. Instructions for the longer rise are included below. These are not sweet, as so many dinner rolls are. Nor are they yeasty. But they are delicious. Enjoy!! - AntoniaJames - AntoniaJames
Food52 Review: Accomplished bread baker AntoniaJames showcases her best practices with this recipe. We love the attention to detail in her instructions, as well as the option of a quick or slow rise. These rolls are complex and layered in flavor because they use a combination of several different starches, and they're enriched by the dairy fat from the sour cream and butter. We found that our dough needed some time outside the fridge to finish its first rise. - A&M - A&M
Makes 16 rolls
- ½ cup potato flakes (see note below), or 2/3 cup mashed potato
- ¾ cup sour cream (not light, and at room temperature)
- 1 egg
- 3 tablespoon melted butter (cooled)
- 1 tablespoon honey
- 1 teaspoon salt
- ½ cup toasted wheat germ
- 1 ¼ cup bread flour
- 1 ¼ cup all-purpose flour + up to another 2 - 3 tablespoons for kneading
- 2/3 cup barley flour
- ¼ teaspoon baking soda
- 1 ¾ teaspoon active dry yeast
- Butter for greasing the pan
- For the egg wash: 1 egg
- Mix the potato flakes with ½ cup of boiling water, stir well and let sit for about 5 minutes. Stir again. If you want to use a mashed potato, use 2/3 cup of cooled mashed potato.
- Mix together the potato, sour cream, egg, melted butter, honey and salt. Add the wheat germ, the baking soda and one cup of bread flour. Stir well to combine.
- Add the yeast and all of the remaining flour, a half cup at a time, stirring well after each addition.
- When it become too difficult to stir, turn the contents out onto a floured work surface and knead. Once the dough comes together, let it rest for about 5 – 10 minutes. Wash and dry well your mixing bowl. (The dough is full of fat so you really don’t need to grease it.)
- Continue kneading for a total of 10 to 12 minutes, until it is smooth and resilient. Add more flour only if necessary to keep the dough from sticking hard to your hand. You shouldn’t need more than a few teaspoons.
- Put the dough in the bowl and cover with plastic wrap. Or, leave it on the counter and cover it with the bowl, provided that the bowl is large enough to allow the dough to double in size when it rises.
- Allow the dough to rise for about 2 hours, or longer if necessary, until doubled in size.
- Using the palms of your hands and flattened fingers, firmly press out the CO2 gasses and form the dough into a disk that’s about 8 inches in diameter. Allow the dough to rest for at least ten minutes.
- Cut the dough into 16 pieces. (I use my bench scraper to do this, cutting it first into quarters, then each quarter into four pieces.)
- Shape into balls by using your thumbs to pull the dough from the top to the underside, stretching it, turning a quarter turn and doing it again, and repeating that motion until the ball is round. Then pinch the dough on the bottom to seal. Roll each ball around on the work surface with the palm of your hand 6 or 8 times, bearing down just a bit as you do so, to tighten up the ball.
- Butter generously the bottom and sides of a spring form pan. (I also use a large heavy Dutch oven when I have room in the oven for it, increasing the temperature to 425. I’ll post photos of the long-rise bread cooked in a Dutch oven for your information. See my note below for more details on the baking procedure I use.)
- Arrange the balls of dough so the smallest are in the center. (Some will be smaller, unless you use a scale to measure each one, which I don’t do, because I actually like having some smaller than the others. The inside rolls cook better if they’re smaller.)
- Allow to rise, loosely covered, for about an hour and 15 minutes.
- Preheat the oven to 375 degrees Fahrenheit
- Beat an egg with about ½ cup of water. Brush some lightly on the rolls.
- Bake for 20 to 25 minutes, tenting with foil if necessary to prevent excessive browning.
- Enjoy!!
- NB: If using a commercial instant mashed potatoes product (as opposed to buying potato flakes in bulk), use only if the potatoes are separated from seasoning and other ingredients that may be included. In other words, use only pure flakes of potatoes when making these rolls.
- FOR A LONGER RISE: For an overnight rise, decrease the yeast to 1 teaspoon. Knead only until the dough comes together, is very smooth, and starts to feel stretchy. Refrigerate in a tightly lidded, well-buttered storage box that’s large enough for some expansion. The dough should rise some, but mine at least usually doesn’t increase more than about 1/3 in volume when refrigerated overnight.
- Check it about ten hours later. If the dough hasn’t risen much, take it out and put it in a fairly cool place. Continue to check it throughout the day and move it to a warmer spot if it’s still not rising much. My house and the weather here are generally rather cool, and my refrigerator tends to be very cold, so this dough usually spends the better part of the day after the overnight rise on my counter. Interestingly, the second rise doesn’t take as long as you might expect.
- If you want to cook the rolls in a heavy Dutch oven, heat your oven to 425 (or 400 if it’s a convection oven). Don’t brush the egg wash before putting the rolls in the oven. Bake the rolls with the lid on for about 18 minutes. Then remove the lid, quickly and very gently brush with the egg wash, and return the pot to the oven, uncovered. Bake for another 8 to 10 minutes. Allow to rest for about ten minutes, then remove the rolls to cool on a wire rack. If possible, don’t eat them for at least 2 hours after removing from the oven.
- Your Best Dinner Rolls Contest Finalist!
Tags: bread, bread, bread, dinner rolls, Easy, Easy, Holidays, Holidays, savory, savory, savory, savory, serves a crowd
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5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Here's a tip about the potato flakes called for in this recipe. If you cannot easily find potato flakes in bulk, substitute potato flour at a two to one ratio (1/4 cup potato flour instead of 1/2 cup potato flakes). My favorite bulk foods store has had trouble with their supplier of the flakes, so lately I've been using potato flour in all of the breads I make that call for potato flour (most notably, my "Everyday Potato Bread," posted here). It works perfectly. ;o)
6 months ago Tracey Wade
My son loved these, am making my second batch now. Thanks!
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Splendid! I'm so glad to hear that. ;o)
6 months ago pamelalee
I made and froze these rolls a couple weeks ago, and then served them For Thanksgiving. They were delicious!
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, pamalalee! Good to know they freeze so well. I'll be trying that within the next week or so, looking ahead to the December holidays. ;o)
7 months ago mailman58
I'm wondering if substituting Greek-style yogurt for the sour cream would work ?? If I try it --I'll post back later on. The recipe sounds delicious.
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
It should work. I cannot see why it wouldn't. Please let us know if you do try it. Thanks! ;o)
over 1 year ago china millman
I made these for Thanksgiving and they were really great. I just wanted to share that if you want to be able to bake them earlier in the morning, you can make them through step 12 the night before, then put them in the refrigerator. I let them come to warm room temperature the next morning, then baked them, and they turned out beautifully (and freed up my single, small oven for the turkey).
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Splendid! Thanks for letting us know, and for your kind words, CM! ;o)
over 2 years ago Daphne
Can't wait to try these A.J. I have a leftover tub of sour cream in the fridge too! You amaze me!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Daphne! I made these the first time under exactly the same circumstances . . . . leftover sour cream in the fridge, and no buttermilk (or whole milk for clabbering). This is based on my own buttermilk rolls recipe, which I'll post this weekend, once I test/confirm the measurements. I hope you like these! ;o)
over 2 years ago lapadia
It’s a big thing to be an inspiration to many, especially when it comes to bread baking; I thank you for being that person not only here on Food52 but for how it has carried over into my life in general! Congrats, on being a runner-up for your Sour Cream Dinner Rolls and I look forward to seeing future recipes…Happy New Year, AJ!
over 2 years ago gingerroot
I could not have said it better, lapadia! AJ, I'm working on the bread baking, but more generally you are an inspiration as a working mom providing amazing food everyday to her family (and it seems to have rubbed off on them - they are so lucky and you must be so proud!). Cheers and Happy New Year!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I third these sentiments! I'm always eager to see the new recipes you post. You rock, AJ!
over 2 years ago lapadia
@ Oui,Chef & AJ...re: barley flour:
Bob's Red Mill, has a stone ground barley flour, and was the one I purchased and used for AJ's epi's....FYI. Happy New Year!!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Just an update on these . . . . I froze about 2/3 of the faster-rise batch that I made and photographed for this. We defrosted them yesterday at room temperature, then popped them in the oven on a pizza stone at 300 degrees for about ten minutes. They tasted great! It was reported that, warmed and spread with butter and homemade raspberry jam, they were particularly good. ;o)
over 2 years ago vvvanessa
wooooo hooooo!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks! You are so kind. I love your enthusiasm. And all of your recipes!!
over 2 years ago Waverly
I'll bet these smell as fabulous as they look. Wow!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Actually, they do. Thanks so much!
about 1 year ago smd1227
Waverly, your whole house will smell divine. Your mouth will be watering, waiting for them to come out of the oven. LOVE using the springform pan. Made a whole batch, put half on the dinner table and froze the rest. Excellent recipe; thanks, AntoniaJames.
over 2 years ago iuzzini
Way to go!! :) These sound delicious and I can't wait to try them! Happy Holidays!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you. I hope you do try them! ;o)
over 2 years ago Soozll
These looks sinfully rich! I just love the flavor and texture that potato gives to bread. They seem lighter or fluffier somehow. I'll be giving these a try in the near future, for sure. Congrats on being chosen as a finalist!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, Soozll. I'm a big fan of potatoes in bread, too, as you can tell by looking at my loaf bread recipes. And yes, they are sinfully rich, but they don't seem quite as rich as rolls that are full of butter, which I like. I hope you do try them!! ;o)
over 2 years ago TasteFood
Congratulations AJ. These sound lovely and rich. I am intrigued by the barley flour...
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, TasteFood. I've been using barley flour for years, just a bit, to add texture and character to my Pullman loaves, as well as to my baguettes. (For the latter, I typically use a bit of rye as well.)
over 2 years ago katiebakes
These look delicious! I like the option of the shorter or longer rising time.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, katiebakes! They're tasty both ways. I hope you try them. ;o)
over 2 years ago lapadia
SO...delicious sounding, I made your Epi's yesterday (Love them), am sure these are great, too! Congratulations on the EP and being a finalist!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Oh, lapadia, I'm thrilled that you made my Epi rolls! Aren't they great?! And just a little bit dramatic. Thanks so much for your kind words. ;o)
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations!!! I'm so glad these are finalists. They're completely delightful!!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, fiveandspice! I'm glad you think so. We like them!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats, AJ! I figured you'd be a finalist, though I thought it would be the Epi Rolls.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much, hardlikearmour. I'm pleased that you figured I'd be a finalist . . . . with all the great submissions, I feel fortunate indeed! The Epi rolls are good, too. I hope you try one or the other. ;o)
over 2 years ago gingerroot
Woo-hoo, AJ! Congrats on the EP and being a finalist. I knew these would be here...: )
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, gingerroot. You're so nice!! ;o)
over 2 years ago monkeymom
I am making these this week AJ for the family. Congratulations to you!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks! Please let me know how they turn out. ;o)