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109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
Martha Stewart Member
Rating: Unrated
11/16/2011
Is it 18 minutes total or 18+ original 10? Sounds good.
Back to Sour Cream-Thyme Rolls
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Sour Cream-Thyme Rolls
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for muffin tin and plastic wrap
1/4 ounce active dry yeast
1 cup warm water (105 degrees to 110 degrees)
2 tablespoons sugar
2 cups cake flour, (not self-rising)
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups sour cream
2 tablespoons fresh thyme, leaves
Gallery
Sour Cream-Thyme Rolls
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 dozen
Gallery
Sour Cream-Thyme Rolls
Credit:
John Kernick
Sour Cream-Thyme Rolls
Credit:
John Kernick
Sour Cream-Thyme Rolls
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for muffin tin and plastic wrap
- 1/4 ounce active dry yeast
- 1 cup warm water (105 degrees to 110 degrees)
- 2 tablespoons sugar
- 2 cups cake flour, (not self-rising)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 cups sour cream
- 2 tablespoons fresh thyme, leaves
Directions
Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.
Reviews (1)
Add Rating & Review
109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
Martha Stewart Member
Rating: Unrated
11/16/2011
Is it 18 minutes total or 18+ original 10? Sounds good.
Reviews (1)
Add Rating & Review
109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
Add Rating & Review
109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
109 Ratings
5 star values:
18
4 star values:
21
3 star values:
40
2 star values:
25
1 star values:
5
- 5 star values:
- 18
- 4 star values:
- 21
- 3 star values:
- 40
- 2 star values:
- 25
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
11/16/2011
Is it 18 minutes total or 18+ original 10? Sounds good.
Martha Stewart Member
Rating: Unrated
11/16/2011
Is it 18 minutes total or 18+ original 10? Sounds good.
Rating: Unrated
All Reviews for Sour Cream-Thyme Rolls
- of Reviews
Reviews:
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Most Positive
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All Reviews for Sour Cream-Thyme Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
