Title: Sour Cream Yeast Rolls - Sl 1/90
Categories: Bread Dairy Holiday
Yield: 2 Dozen

1/4	c	Butter or margarine
1/2	c	Sour cream
1/4	c	Sugar
1/2	ts	Salt
1	pk	Dry yeast
1/4	c	;warm water (105F to 115F)
1		Egg; beaten
2	c	All-purpose flour
2		Egg whites; lightly beaten

: Combine first 4 ingedients in a small saucepan; cook over low heat until butter melts. Cool to 105F to 115F. : Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture. mixing well. Cover and refrigerate at least 8 hours. : Punch dough down, and divide in half. Roll each portion to a 12-inch circle on a floured surface. Cut each circle into 12 wedges; roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down. : Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375F for 12 minutes or until rolls are golden brown. Yield: 2 dozen.

January, 1990 "Southern Living" "A New Year's Eve Dinner for Four". Typos by Jeff Pruett.

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