December 16, 2009

Dill Sour Cream Rolls


Ingredients:
3 1/4 cups flour
1/2 cup sour cream, at room temperature
1/4 cup lukewarm water
1/4 cup butter, melted and cooled
1/4 oz active dry yeast
2 tablespoons minced dill
1/2 tablespoon sugar
1/2 teaspoon salt
2 eggs (divided use)

Directions:
Place water in a a large mixing bowl, sprinkle with yeast, and let stand 5 minutes. Add the sour cream, dill, butter, sugar, salt, and one egg. Mix. Add the flour and mix (use a stand mixer with a dough hook for best results) until a slightly sticky dough forms. If the dough is too dry, add a bit of milk and remix. Grease a bowl with butter. Cover with plastic wrap or a tea towel and allow the dough to double in size. Butter a 13x9 inch pan. Divide the dough into 12-15 pieces. Roll each into a ball. Place in the baking pan (I ended up with 3 rows of 5 rolls each). Cover with plastic wrap and refrigerate overnight. Allow to sit on the counter until it doubles in bulk. Preheat oven to 375. Beat an egg and brush it over the rolls. Bake for 20 minutes or until fully cooked through.

Note: If you want to bake the rolls the same day you mix the dough together, just skip the refrigeration step and continue on to the second rise.
My thoughts:
Until I made these rolls I had never refrigerated dough overnight before baking before. I know it isn't that uncommon of a practice (a lot of people email me about my various yeast recipes asking if there is a step where they can refrigerate the dough) but since I work from home I've never had much reason to try it out. When I wanted to bring fresh rolls to an early event, I thought it was the perfect excuse. I am happy to say it worked perfectly, the dough rose perfectly the next day and the rolls were light, fluffy and tender. The dill and sour cream pair wonderfully together and bring new life to the classic dinner roll without being overwhelming or pickle-y. The creamy butter I used from Challenge Dairy give the rolls a rich taste with minimal effort and was great spread on the rolls themselves.