Sour Cream Rolls

Sour Cream Rolls Recipe

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Carol Notermann


I would bake these and take them to someone who had had a death in the family. When baking them one day for our family my son asked.. "Who died?"... He called them, My Funeral Rolls.


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  • ¼ c
    warm water (not hot—110 to 115º)
  • 1 pkg
    active dry yeast
  • ¾ c
    lukewarm sour cream
  • 3 Tbsp
  • 1/8 tsp
  • 1 tsp
  • 1
    large egg
  • 2 Tbsp
    soft shortening
  • 3 c

How to Make Sour Cream Rolls


  1. In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir all ingredients together. Turn dough onto floured board and fold several times to smooth. Roll into an oblong, 24”x6”. Proceed as directed below:
  2. 1) Spread with 2 large tbsp soft butter. 1)Sprinkle half of dough with a mixture of 1/2 cup brown sugar (packed) and 1 tsp. cinnamon. Fold other half over. Cut into 24 strips 1” wide.
  3. 2) Hold strip at both ends and twist in opposite direction. Place on greased basking sheet 2” apart.
  4. 3) Press both ends of twist to baking sheet.
  5. Cover, let rise in warm place (85 º) 1 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375 º (quick mod.). Bake 12 – 15 minutes, or until golden brown. While warm frost with Quick White Icing… Makes 2 dozen twists. My Mother and I always put finely chopped walnuts on them after icing them.
  6. Powder sugar, butter, vanilla… = Quick White Icing

Printable Recipe Card

About Sour Cream Rolls

Course/Dish: Sweet Breads

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