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Sour Cream Fan Rolls

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
  • Total Time
    Prep: 30 min. + rising Bake: 20 min./batch
  • Makes
    about 2-1/2 dozen


  • 7 to 8 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons active dry yeast
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 cups sour cream
  • 1 cup water
  • 6 tablespoons butter, cubed
  • 2 large eggs, room temperature, lightly beaten


  • In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts
1 roll: 182 calories, 6g fat (3g saturated fat), 31mg cholesterol, 158mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 4g protein.

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  • M
    May 25, 2020

    Definitely use your kitchen aid if you have it. I avoid using mine because i find it cumbersome, but my little mixer couldn’t stand up to this dough and over heated. I don’t know if I’d make these again. They are moist but not very flavorful. Considering how much butter and sour cream Is in here I was expecting more flavor for the calories. Even having used salted butter, I think they need slightly more salt. These would be perfect if you have a dinner guest over that only likes plain food / is a super picky eater that prefers the taste of plain white bread without anything too intense.

  • Ev1613
    Oct 17, 2013

    These rolls are a family favorite. I have found they bake best for me as small rolled balls in two 9X13 baking dishes. They taste even better with a sprinkle of Asiago Cheese baked on top.

  • MaryAlly
    Aug 1, 2012

    I am asked to make these delicious rolls for every family holiday! Thank you for the recipe.

  • carolynSulli53
    Jul 30, 2011

    these are the best tasting yeast rolls ever. made up dough using kitchen aid mixer and dough hook. the roll had a light, slightly sweet flavor. can't miss with this recipe!

  • C Anderson
    Jan 25, 2011

    No comment left

  • mindeelouriga
    Jan 10, 2011

    This was a denser roll than I expected, but still good. Next time I'm going to make these into a loaf of bread instead of rolls though.

  • cherryh
    Nov 20, 2006

    No comment left