Sour Cream Rolls
Soft, tender, and irresistibly fluffy, these Sour Cream Rolls are the perfect addition to any meal or special occasion. Made with a rich blend of sour cream, butter, and a touch of milk, these rolls strike the perfect balance between light and indulgent. With just 15 minutes of prep time, this easy recipe comes together quickly, thanks to its no-knead, muffin-tin baking method that guarantees perfectly portioned rolls every time. The sour cream lends an irresistible tang and moisture, while a buttery finish (optional but highly recommended!) adds a golden touch to the tops. Ideal for breakfast, brunch, or as a side dish at dinner, these homemade rolls are as versatile as they are delicious. Whether you’re looking for a quick bread recipe or the ultimate comfort food, these Sour Cream Rolls are sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1 unit Large egg
- 1 tablespoon Melted butter for brushing (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line it with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the sour cream, whole milk, and large egg until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if the dough looks slightly lumpy.
Evenly divide the dough among the prepared muffin cups, filling each about 2/3 full.
Optional: Brush the tops of the rolls with melted butter for a golden, shiny finish.
Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown on top and a toothpick inserted into the center comes out clean.
Remove the rolls from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 44.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
