[original photo from kirbie’s cravings]
How cute are these bunny-shaped buns?
The original recipe for the basic Sour Cream Rolls is printed below. Check out kirbie’s post for how to shape the regular rolls into bunnies!
Sour Cream Rolls
makes 1 dozen rolls
2½ to 3 cups all-purpose flour
2 tablespoons sugar
1 package (¼ ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
¼ cup water
3 tablespoons butter, divided
In a large bowl, combine 1½ cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and ½ cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown.
Melt remaining butter; brush over rolls. Remove from pan to a wire rack.