Best 6 Sour Cream Thyme Rolls Recipes

Sour cream thyme rolls are a scrumptious treat that can elevate any meal with their soft, fluffy texture and delightful flavors. Whether you're serving them as a side dish or enjoying them on their own, these rolls are sure to impress. Let's dive into the secrets of crafting the perfect sour cream thyme rolls and explore the delightful culinary journey that awaits.

Let's cook with our recipes!

SOUR CREAM-THYME ROLLS

Sour Cream-Thyme Rolls image

Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 9

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

Steps:

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.

SOUR CREAM YEAST ROLLS

Sour Cream Yeast Rolls image

These rolls are the perfect finishing touch for any meal. There's nothing like returning to Mom's table, and these represent genuine home comfort. -Christine Frazier, Auburndale, Florida

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup sour cream
1/4 cup water
3 tablespoons butter, divided
1 large egg

Steps:

In a large bowl, combine 1-1/2 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 1/2 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 13x9-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.

Nutrition Facts :

SOUR CREAM FAN ROLLS

Sour Cream Fan Rolls image

I received this recipe from an email 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

Provided by Taste of Home

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

7 to 8 cups all-purpose flour
1/2 cup sugar
2 tablespoons active dry yeast
1-1/2 teaspoons salt
1/4 teaspoon baking powder
2 cups sour cream
1 cup water
6 tablespoons butter, cubed
2 large eggs, room temperature, lightly beaten

Steps:

In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 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, 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., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM ROLLS

Sour Cream Rolls image

This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!

Provided by Bobtail

Categories Breads

Time 30m

Yield 12 rolls

Number Of Ingredients 3

Ingredients

3/4 cup butter or 3/4 cup margarine, softened
1 cup sour cream
2 cups self-rising flour, sifted

Steps:

Preheat oven to 350 degrees.
Mix all ingredients well.
Put into ungreased muffin pans.
Bake for 20 minutes.
Dough will also keep well in the refrigerator for about a week.

SOUR CREAM THYME MUFFINS

Sour Cream Thyme Muffins image

I thought these sounded good and a way to use up some cake flour I bought for another recipe. Note: these use cake flour which isn't the same thing as all-purpose or self-rising flour. Recipe source: Martha Stewart Living

Provided by ellie_

Categories Yeast Breads

Time 2h

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1/2 cup butter, cut into small pieces
2 tablespoons butter, melted
2 tablespoons active dry yeast (or 1 envelope yeast)
1 cup warm water
2 tablespoons sugar
2 cups cake flour
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups sour cream
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

Steps:

Butter a 12-cup muffin tin and set aside.
In a small bowl combine yeast, water and sugar and set aside.
In a large bowl combine flours and salt. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
Stir in yeast mixture.
Stir in sour cream and thyme until combined.
Spoon 1/3 cup dough into each cup of the prepared muffin tin.
Cover with plastic wrap and let rise for 1 hour or until doubled.
Preheat oven to 400-degrees F.
Bake for 10 minutes. Remove from oven an dbrush with the melted butter. Return to oven and bake another 15-20 minutes or until golden brown.

Nutrition Facts : Calories 319.2, Fat 16.1, SaturatedFat 9.9, Cholesterol 38.1, Sodium 376.3, Carbohydrate 37.9, Fiber 1.4, Sugar 2.3, Protein 5.8

SOUR CREAM SANDWICH ROLLS

Sour Cream Sandwich Rolls image

After years of testing, this has become the one tried-and-true bread recipe that I use. Makes soft and delicious sandwich rolls or a loaf.

Provided by Dhyana

Categories Roll and Bun Recipes

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 cup wheat flour
1 tablespoon buckwheat flour
3 tablespoons raw sugar
1 ¾ teaspoons active dry yeast
1 ¾ teaspoons salt
1 cup warm water
⅓ cup sour cream
1 large egg
3 tablespoons coconut oil

Steps:

Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 35.8 g, Cholesterol 18.3 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 296 mg

Tips:

Activate the yeast properly: Ensure the water is lukewarm (around 110-115°F) and let the yeast bloom for the specified time. This activates the yeast and ensures it's working properly.
Use fresh herbs: Fresh thyme adds a vibrant flavor to these rolls. If you don't have fresh thyme, you can use 1 teaspoon of dried thyme, but the flavor will be less pronounced.
Don't overwork the dough: Overworking the dough can result in tough rolls. Mix the ingredients until just combined, then knead it briefly until smooth and elastic.
Let the dough rise in a warm place: A warm environment helps the dough rise properly. You can let it rise in a turned-off oven with the light on or in a warm spot in your kitchen.
Brush the rolls with melted butter before baking: This gives the rolls a golden brown crust and adds flavor.

Conclusion:

Sour cream thyme rolls are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. The combination of sour cream, thyme, and butter creates a flavorful and moist roll that is sure to please everyone at the table. Whether you're making them for a special occasion or just as a weeknight treat, these rolls are sure to be a hit.