These are the sour cream dinner rolls that Tom Bokes made over Thanksgiving. He got the recipe from one of our listeners named Nellie. We had many requests for the recipe and Nellie gave it to Tom to give to us... and we're going to give it to you!
Happy new year!
Bob & Rob Allison


1 stick butter
1 c. sour cream
3 T. sugar
1 t. salt
1/4 t. baking soda
1 yeast cake dissolved in 1 T. warm water (or 1 pkg. dry yeast)

Place all ingredients except the yeast in a (3 quart) pot. Cook over low heat til dissolved (keep under a boil). Cool in the pot and stir in at least 1 c. flour and then the yeast. You are going to add 3 c. flour and three eggs, one at a time (1 c. flour then one egg, three times). You can do this 6 hours to the night before. Place in a buttered bowl and let rise, in a cooled place, til doubled. Roll out the dough (the size of a baseball) on a lightly floured board, to about the size of a pie crust. Spread with soft butter and roll up jelly-roll-style. Cut into 2 inch pieces and place in muffin tins or on a baking sheet. Set in a draft free area and let rise til doubled. Bake in a preheated 350° oven for 10-12 minutes or til brown.

Sour Cream Rolls from scratch recipe is from our January, 2008, Menu Minder publication. Issue # 291.