Ingredients
- 3 1/2 cups + 2 tablespoons unbleached all-purpose flour, divided use
- 2 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 1 package Rapid Rise or instant Yeast
- 1/4 cup salted butter
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup water
- 1 large egg
Instructions
- In the bowl of a stand mixer using the dough hook attachment and on the stir or low speed setting, mix together 3 cups + 2 tablespoons of flour, sugar, salt, and yeast.
- In a small saucepan, heat the butter, sour cream, and milk over medium heat just until it reaches 120-130 degrees F.
- Using the stir setting, mix the warm milk mixture into the yeast mixture, and just when combined, add the egg.
- Continue mixing with the machine on speed 4-5 and slowly add enough of the remaining 1/2 cup flour to make a soft dough that is just slightly sticky. Don’t add too much – your dough will become dry.
- Continue mixing until the dough clings to the hook and cleans the sides of the bowl. Reduce the speed to low, and continue kneading until the dough is smooth and elastic (an additional 1-3 minutes).
- Place the dough on a lightly floured surface and knead it a few times. Gently poke it with a finger; it should spring back slowly. In addition, it should feel like your earlobe or a baby’s bottom.
- Place dough in a greased large mixing bowl, turning to coat. Cover and place in a warm, non-drafty area and let rise for 15-20 minutes (high altitude for the lower number).
- While the dough is rising, butter 12 muffin tins and preheat the oven to 350 degrees.
- Punch down the dough, place on a lightly floured surface, and cut into 12 equal pieces. Roll each piece into a smooth ball (I pull down the sides, pinch them together on the bottom, then roll it). Place each roll in a muffin tin, smooth side up. Cover and place in a warm, non-drafty area and let rise until doubled in size, around 30-40 minutes.
- Bake for 20 minutes or until lightly browned on top and the internal temperature reaches 185-190 degrees F on an instant-read thermometer.
- Remove from pan and cool on a wire rack.
- Best when served warm with butter on the side!
Notes
High Altitude: I’ve made these rolls at 8,600 ft and haven’t needed to adjust the ingredients. Just keep in mind the rise times will be faster.
Variation for Cloverleaf Rolls: Divide the 12 pieces of dough into 3 pieces each. Roll each piece into a ball and place 3 small balls in each muffin tin.
Make-Ahead Options: These rolls are easy to make ahead. Shape the rolls in advance, then refrigerate or freeze them until you’re ready to bake. Freeze any leftover baked rolls.
1. Refrigerate Shaped Rolls. Prepare the dough through shaping and place the rolls in the muffin tin. Cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator and let the rolls rise until doubled in size. This usually takes about 15-20 minutes longer than the standard second rise (around 45-60 minutes total). Bake as directed.
2. Freeze Shaped Rolls. After shaping the rolls and placing them in the muffin tin, freeze until firm, then transfer to a freezer bag or airtight container. Freeze for up to 1 month. When ready to bake, arrange the frozen rolls in the greased muffin tin, cover loosely, and let them thaw and rise until doubled in size. This usually takes 2 to 3 hours. Bake as directed.
Freeze Baked Rolls. Bake and cool the rolls completely, then freeze in an airtight container or freezer bag for up to 1 month. To reheat, wrap the rolls in aluminum foil and warm in a 325°F oven for 10 to 15 minutes, or until heated through.
- Category: side dishes, bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 204
- Sugar: 2.8 g
- Sodium: 139.5 mg
- Fat: 6.6 g
- Saturated Fat: 3.7 g
- Carbohydrates: 30.8 g
- Fiber: 1.1 g
- Protein: 4.9 g
- Cholesterol: 31.8 mg