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Sour Cream Fan Rolls

Rated as 4.89 out of 5 Stars

"I received this recipe from an E-mail pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah"
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50 m servings
Original recipe yields 30 servings


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  1. In a bowl, dissolve yeast in water. Add 2 tablespoons sugar; let stand for 5 minutes. In a large mixing bowl, combine the sour cream, eggs, butter, salt and remaining sugar. Stir in baking powder, yeast mixture and 4 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23-in. x 9-in. rectangle. Cut into 1-1/2-in. strips. Stack five strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Cover and let rise until doubled, about 20 minutes.
  4. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.


Read all reviews 16
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These were really good and easy to make. I halved the recipe and it made 12 rolls (2 muffin tins worth). My only critique would be that the recipe says the prep time is 30 min. and there is actu...

I cut this recipe in half. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes, then I added the sour cream, egg and bu...

I got this recipe from my Great Grandmother not too long before she died. It is amazing. It is the only recipe I use for rolls. They always turn out. I don't usually cook mine in muffin tin,...

These rolls are amazing (and they look pretty, too)! I made them using quick-rise yeast because I was short on time and they turned out great: fluffy, golden brown, and delicious! I will defin...

GREAT recipe. I froze the leftovers and when needed just popped them in a brown lunch bag sprinkled with water and put in the oven. Tasted like I had just made them. YUMMY

These rolls are delish!!! They are very light and airy. I halved the recipe and after they done baking I basted with alittle oil to make them shiny. They are easy to make. The dough is super...

Bf loved these. He said, and I quote:"this is light, fluffy, and SOFT white bread". I put 3 large ones on a plate for dinner thinking he'd maybe eat one because they were so large, but he ate ...

These rolls saved me for Easter dinner. I normally do a sour cream roll that you have to cook. Apparently I was more tired than I realized and wrecked those... These were a great substitute! ...

These were amazing. Tender an super light and fluffy. I used 1/2 wheat and 1/2 AP flour, and they were still as light as a cloud. My family loved them.