Foodie news | Aaaaand … roll!
Special to the Sun
TAHOE/TRUCKEE, Calif. – Why is it the dinner roll is often relegated to a last-minute store-bought effort when producing a fabulous holiday meal? Are they not as important as, say, a second fork when pushing things around on the plate? Do they not serve as a perfect shuttle for prime rib or turkey when you are tired of the meat/potato/gravy combo? Isn’t an even mediocre soup lifted to new heights when accompanied by a homemade dinner roll? You bet your Pillsbury Crescents it is. The following recipe folds sour cream into the dough which gives it a bit of a sour dough taste, but they are soft as their butter roll brethren. Another plus is they can be enjoyed for a long time – up to a week – if kept in a Zip-lock bag. And, lastly, when people are talking about making your carbs count, they are probably referring to Donna’s Sour Cream Dinner Rolls.
Donna’s Sour Cream Dinner Rolls
3/4 cup milk (scalded)
1/3 cup sugar
1/2 tsp. salt
1 egg, beaten
1/4 cup margarine
1 pkg. dry yeast
1/4 cup lukewarm water
3 cups flour
1 cup sour cream
Measure milk and let come to the boiling point. Put yeast into water and allow to stand. In a bowl put sugar, salt and margarine. When milk is hot pour on these three ingredients. Allow to cool to lukewarm and then add one cup of flour, stir well. Add yeast/water mixture and beaten egg. Stir again. Now add the rest of the flour and mix well for a few minutes. Allow dough to rise until it is doubled, about two hours. Keep warm while rising. When dough is raised, take about 1/3 and roll out. Spread with sour cream about 1/8 inch thick. Cut dough into triangle wedges and roll into crescents. Repeat with second third of dough and then the last third. Place on pan and allow to rise again about one hour. Bake at 350° for 20-25 minutes.
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