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: 9 Hours, 32 Minutes

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...

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