Saturday, April 4, 2009

The Best Soft the World!

I first saw this recipe in my stepmom's Taste of Home mag and thought I'd be able to find it on their website. (nope, have to be a subscriber to access that info!) So, I search on and found it there! I've changed the baking directions just a little based on what I experienced to work best for me. And I've also added calorie info at the bottom.


3 3/4 cups all-purpose flour
1/2 cup sugar
2 (.25 ounce) packages active dry yeast (Rapid Rise/Bread Machine yeast will also work)
1 1/4 teaspoons salt

1 cup sour cream

1/2 cup water

2 eggs

  1. In a large mixing bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat the sour cream and water to 120-130 degrees F. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer for this and let it go for about 4-5 minutes) Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. (I refrigerated mine for about 6 hours and that worked just fine)
  2. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
  3. Place in a greased baking pan(s), allowing edges to touch. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 350 degrees F for 15-20 minutes or until golden brown.

Calorie Information
Each batch has approx 2500 calories. I got 18 rolls out of mine, for an approx total of 140 calories per roll. This was using regular sour cream, so you'd certainly save some cals if you used light!


  1. Ok, this may be a stupid question but, do you activate the yeast first and then add it to the other ingredients, or do you just add it dry right out of the packages?

  2. Bridgette - not a stupid question at all! Usually, when baking with active yeast, you do proof it before adding to the dry ingredients. With rapid rise/bread machine yeast, you add it to the dry ingredients without proofing. With this recipe, you don't need to proof it, regardless of which type of yeast you use.


Thanks for taking time to leave a comment!


Related Posts with Thumbnails