Sour Cream Bread Rolls
July 1, 2008 at 7:53 pm | In recipe |these are so soft, fragrant, and delicious, I’m having a hard time saying no to them. stay away from me, sour cream bread rolls. I mean it.
I’m using the bread machine to prepare dough a lot these days. it’s quick, easy, and I can’t be bothered working too hard in the kitchen at the moment. sue me.
I’ll add a picture of them if I get a chance. (considering there’s only 2 of them left, I make no promises.)
update: go here to see them.
how about rolls with faces instead?
(thank you, Lemon Bon Bon.)
adapted from a Betty Crocker recipe.
for 6 rolls:
1/2 cup pure water [I added 2 extra T, but start with the 1/2 cup and add more if need be when the machine is kneading]
1/3 cup Tofutti sour cream
1 Ener-g egg replacer* [1 1/2 t powder vigorously whisked with 2 T warm water, until foamy]
1 T margarine
2 cups whole wheat flour [spoon, do not scoop, and level]
1 cup bread flour [same]
2 T vital wheat gluten
3 T Sucanat
1 1/4 t fine sea salt
2 t bread machine or rapid-rise yeast
place all ingredients in the bread pan, in the order listed above. set machine on dough and let the machine work its magic.
when there is about 15 minutes left on the machine, preheat oven to 375F, and prepare an 8×8 inch pan with non-stick cooking spray.
punch dough down and divide into 6 equal parts, shape into rolls. place rolls in the prepared pan, lightly brush with milk alternative or wash, bake for 22 minutes or until instant-read thermometer finds the rolls to be at about 195F in the center.
remove from pan [wear gloves!] and let cool on a rack.
*I’m sure you could replace this with the equivalent of one flax egg instead. or even forget about it altogether, but you’re very likely to have to add more water to the dough if you don’t. keep in mind I haven’t tried the recipe without, though.
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Soft, fragrant, delicious, AND cute (with the drawn-on face)?? Best rolls ever!! :0D
Comment by VeggieGirl — July 1, 2008 #
You said 2 left, that looks like 3. Does that mean you have spare ones ready to ship? Ya think regular sour cream would do? What about a real egg? Not sure if I could eat them with faces, I think I’ll skip the crayon application step.
Comment by Nick — July 1, 2008 #
aaah, Nick: you didn’t read the post properly! these are other rolls I posted about in another entry. bad PB boy, bad.
Comment by Celine — July 1, 2008 #
Tehehehe–your rolls with faces are so cute! It is waaay too hot and humid to even *think* about turning on the oven in my no-AC apt, but those rolls will be made once it cools down! Do you think spelt flour would work in place of WW flour?
Thanks!
Courtney
Comment by Courtney — July 1, 2008 #
Awww…rolls with faces! The Sour Cream Bread Rolls sound amazing, I might have to give these a try without a bread machine.
Comment by Ashley — July 1, 2008 #
Aww, so cute!!
Comment by Melisser — July 2, 2008 #
Those sour cream rolls must be truly irresistible (and so rich tasting!). But rolls with faces have their own charms, of course. . . :)
Comment by Ricki — July 2, 2008 #
Those do look rather mischievous and demanding. I can hear them now, “Celine, you cannot ignore us….”
Comment by Lisa (Show Me Vegan) — July 2, 2008 #
Hysterical! What cute faces.
Comment by B36Kitchen — July 2, 2008 #
Great recipe adaptation :). I loooove the little faces you put on these tasty treats!
Comment by Sophie — July 2, 2008 #
I made cookies with sour cream once and was amazed at the results, so I’m definitely keeping this recipe for future use. A bread machine sounds like the perfect way to not stress it too much.
Comment by veganhomemade — July 2, 2008 #
Roll monsters! Yay!
Comment by Abbie — July 3, 2008 #
Mmmmmm, rolls. Those look great!
I always feel guilty when I read your recipe instructions because I always scoop my flour. Someday, maybe I’ll care enough to scoop. ;)
Comment by legallyvegan — July 3, 2008 #
I was just wondering if these would freeze ok. I am never sure what will and won’t freeze ok. If so. Should I freeze them as balls of dough or already baked (I know you can freeze bread just some of it comes out ok and some does not). 1 last question. Do I thaw them all the way before I bake them if I freeze them as balls…? lol, I know that sounds bad… but Thanks, Chasity
Comment by Chasity — August 4, 2008 #
hey Chasity,
I would recommend baking them prior to freezing them, letting them cool down completely of course before tightly wrapping them in both plastic wrap and aluminum foil.
I’d also recommend popping them into the oven to re-crisp them a bit before enjoying them, once thawed.
Comment by Celine — August 4, 2008 #