Wednesday, January 9, 2013

Sour Cream Pocketbook Rolls: Downsizing Recipes

Sour Cream Pocketbook Rolls

Hi everybody :)

The Holidays Are Over...letting that sank in...Everybody's back to their day to day routine here; my daughter back at college, my son spending more time with his girlfriend, and hubby back at work. Once again, I'm surrounded by the quietness of an empty house. It's okay... I suppose; like I've mentioned before I enjoy being in the company of one, sometimes. The only downside, as I mentioned, is I love cooking for a crowd. So, at times I have to downsides recipes to fix my small family of four or many times, a serving of one. 

These rolls, for example, makes about 4 dozen, can be downsized to produce 2 dozen. The online recipe is the 4 dozen recipe and the book recipe is the 2 dozen recipe.  
Sour Cream Yeast Rolls adapted Christmas with Southern Living Cookbook Volume2 or here

Yield: Makes about 4 1/2 dozen

Total:
Ingredients: 
4 dozen                                                                     2 dozen
1 (8-oz.) container sour cream ---------------  1/2 cup (4-oz)
1/2 cup butter ------------------------------   1/4 cup
1/2 cup sugar -------------------------------   1/4 cup
1 1/4 teaspoons salt  -------------------------  1/2 tsp.
2 (1/4-oz.) envelopes active dry yeast-------    1 pkg. or 2 1/4 tsp.
1/2 cup warm water (105°- 110°)  ----------    1/4 cup
2 large eggs, lightly beaten  -----------------     1 egg
4 cups all-purpose flour  --------------------     2 cup
1/4 cup butter, melted and divided  --------      2 tbsp.

Directions: 
Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.
Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours. 

Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 375°, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

What I Did and/or Think:

I made 9 Big rolls because I like my rolls big :) and follow remaining instruction as directed.

This is a great make-ahead recipe because of the 8 to 24 hours chill time. The dough can be prepared ahead and chill overnight in the refrigerator. 

The Taste: The fluffy softness of these buttery, tangy, with a hint of sweetness rolls just melts in your mouth. They are MMMMMmmmmmmm GOOD! REPEAT! REPEAT! REPEAT!

For variation these can be shaped into Cloverleaf Rolls
Grease 2 muffin pans. Shape dough into 1" balls; place 3 balls in each muffin cup. Cover and let rise until double, about 40 minutes. Bake as directed. Brush with butter.  

For more useful information on measurement or converting recipes check out my newest chart adapted from my cookbook collection.

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast 
BYOB @ Roxana's Home Baking : Baking Your Own Bread  
Full Plate Thursday @ Miz Helen's Country Cottage 
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love
Link it Up Thursday @ Seven Alive

9 comments:

  1. Cindy,
    Your Sour Cream Pocketbook Rolls look fabulous! Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

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  2. These look lovely! I love the folding method!

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  3. Now, when you say 'chill' are we talking refrigerate?

    I am new to this, and I need to be clear....

    Thank you!!

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    Replies
    1. Hi beaniesmom, So glad you stop by, I'm sorry about the confusion.
      But, yes, I am. It's best to prepare the dough up to that point and refrigerate overnight and bake the next day. These rolls make a great make-ahead recipe because the long chilling time of the dough. Hope this help.

      Please come again :)

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  4. Ok so Cindy......how do you handle that sticky mess of dough that I pulled out of the bowl, to roll it and cut it? How much flour on the rolling surface is too much??

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  5. Replies
    1. Hi beaniesmom, some dough are very sticky, refrigerating it help some. The amount of flour varies depending on how the dough feels. Sometimes I used up to 1 1/2 cup more flour than the recipe stated.(You want it to be able to pull it a little with your hands and it still keep the shape of being pulled.) I hope this help.

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  6. Well, some of them looked a little funny, but they all taste wonderful! Thanks Cindy!

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    Replies
    1. That's great news, beaniesmom! Glad it work out for you :)

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