I could not be more happy that the holiday season is officially upon us! This is my favorite time of the year; I also love Halloween, but the trick-or-treater turnout this year was very disappointing… my best friend and I opened doors to only 3 or 4 trick-or-treaters… yikes. A total of 7 kids came to our door and the neighbourhood felt like an abandoned ghost town… I also noticed that many people did not even have their lights turned on or have any pumpkins outside the house. What a shame… I hope that the neighbours will have some more enthusiasm for Christmas than they did for Halloween.
Today I want to share this wonderful recipe for Sour Cream Dinner Buns, modified from Taste of Home. I stumbled upon this recipe while looking for ways to use up nearly expired sour cream; there was a sale for sour cream at Safeway so my mom bought 2×500 ml tubs of the creamy, tangy stuff. Needless to say, I had to come up with some creative ways so use up the sour cream, besides making banana bread (we didn’t have ripe bananas, anyways).
This recipe was a good way to use up nearly one cup of sour cream, and given the fact that we go through bread VERY quickly in this household, making about a dozen buns never seems to last more than a day!
The buns are quite fluffy and very moist, I actually reduced the sour cream by 1/4 cup because the dough was too wet with 1 full cup of sour cream. By reducing the sour cream by 1/4 cup, the dough is a better texture and rises better, just look at the puffy mound of yeast dough above! (Sorry, I get excited about bread).
Shaping these buns is a breeze, after the second rise, you can roll them into logs to make buns, shape them into balls to make buns or just plunk it into a loaf pan to bake into one delicious loaf of bread. The choice is yours, my friends.
So if you ever find yourself with an overload of sour cream, this recipe is a fabulous and tasty way to use some of it up! They taste great plain, or with some butter of course, because who doesn’t like bread and butter? (People on carb-free diets, that’s who…actually, they probably do as well, but just can’t eat it…how tragic).
-Chewy
- 2-1/2 cups of flour, plus more for kneading
- 2 tbsp sugar
- 2 tsp dried yeast (I use the fleischmann's quick rise yeast)
- ¾ tsp salt
- ¾ cup (6 oz) sour cream
- ¼ cup water
- 2 tbsp oil
- 1 egg, beaten (for brushing the buns)
- Heat the sugar, sour cream, water and oil in a saucepan until warm, but not hot.
- Whisk together the flour, salt and yeast in a big bowl and make a well in the middle. Dump the sour cream mixture in the big bowl and mix with a wooden spoon until the mixture comes together.
- Turn the dough out onto a floured surface and begin kneading it, adding extra flour if the dough is too sticky and hard to knead. (I usually add in another ¼ to the dough while kneading)
- Knead the dough for 10-15 minutes by hand, or until it is smooth, elastic and the dough springs back to a finger poke.
- Oil the same big bowl used to mix the dough and plop the bread dough back in it. Let the dough rise in a warm spot until doubled in size (about one hour).
- After the first rise, punch the dough down, then portion out and shape the dough into 12 circular buns. Place the buns in a 9 inch square or round pan lined with parchment paper, then return to the warm spot to rise again for about 45 minutes.
- Once the buns are risen, brush the tops of them with the egg and place them in a 350 F oven for 25-30 minutes, or until the buns are a beautiful browned color and spring back to the touch.
- Remove from the oven and take the turn the buns out of the pan to cool further on a wired rack (or you can devour them warm, I always do!)
I notice that the original recipe included 1 large egg for the dough which was excluded in yours. Does that affect the result?
I actually prefer to exclude the egg, it gives the bread a more elastic-like texture, which I like 🙂
These look heavenly! It doesn’t get much better than homemade rolls does it?? Pinned :).
Thank you my dear! 🙂 You’re right, nothing better than fresh bread!
These look wonderful and what an awesome bowl of rising dough! I have never tried a recipe with sourcream and can’t wait to try it. Do they have any sour taste like sourdough bread?
Thank you Laura!! And they are not as tangy as sourdough bread, but they do have extra dairy flavor and richness 🙂 Because there is salt and sugar in the recipe, I cannot really taste any sour cream 🙂
I always find a bowl of perfect risen yeast dough so exciting. I suddenly got the urge to bake some yeast bread after seeing these rolls! They are beautiful!
I feel the same way about yeast dough too, Thao!I hope you do bake these lovely rolls 🙂
I wish I could eat one of these right now! I’ve never made sour cream buns before, but I can imagine they would be the perfect roll for any holiday feast!
They look so tasty!
Thanks Lindsey! Using the sour cream adds a nice level of flavor that is very tasty 🙂
This looks like such a delicious recipe. I love tangy sour cream and I always have extra on hand, although it never is close to expiration. ha,ha.
I think I’m going to add this to my Christmas menu, I’m not know for making bread, as my husband makes killer tea biscuits. I think I’ll give him a cooking break this season. I picture you holding your finger to the side of your nose like Santa and winking and telling me, “You got this.”
Kellie from Princess and The Yard Ape
Haha you are so sweet, Kellie! It would be great if you made these for Christmas ?
And yes, you really do got this, Kellie ?
They look beautiful. And must be soo0 good! I love making bread and buns, I will give it a try. Thanks for sharing.
Yum! I’ve never made buns with sour cream before. I bet they were delicious, they look amazing 🙂
Thanks Heidi, they sure were delicious, simple to make too! You should give them a try! 🙂
Oooh, I would have never thought to use sour cream, but these look fantastic! I imagine they would be the perfect side for borscht (or stew, or simply just a smear of butter!). Delish!
Definitely, these are perfect with stews or just butter! Thank you Jacqueline ??
Those buns look so unbelievably perfect and soft! I’ve never heard of sour cream buns before. I must try these!
Hi Bernice! Yes these buns are special and so moist! I hope you give these a try ❤❤