Sour Cream Rolls with Caraway Seed

Back to some baking again, with sour cream and caraway in a light and fluffy roll.

Recently I was looking for a recipe to use up a bucket of sour cream that just so happened to get gently pushed to the back of the refrigerator, out of sight – out of mind. I remembered something from longer ago (just a few months) that had turned out wonderfully, in Hungarian it is called sós rúd – otherwise salty sticks, yet like some recipes that are handwritten, they somehow get lost or fly away.

This one must have taken off with gusto as I couldn’t find it anywhere, not even in the back of my mind. So rather then search and search, I just used what I had and measured as I went. Try this method for yourself, you may just come out a winner!

And I thought these sour cream rolls turned out splendid, so sharing the recipe was given…

Ingredients:

  • 1 T. brown cane sugar
  • 1 T. salt
  • 2 egg yolks
  • 25 grams yeast (half a small yeast cake)
  • 1 c. sour cream
  • 1/2 c. water
  • 3 T. oil
  • white flour (as much as is enough for a soft dough – experience will tell, about 4 cups)

For the tops of the rolls:

  • 1 egg yolk
  • 1 tsp. milk
  • caraway seeds

To start, mix everything together with the exception of the flour. Let it sit in a warm place until the yeast starts to activate by means of the sugar. Slow growth is good. When you have some sponge, start adding the flour one cup at a time.

Stir thoroughly until it becomes difficult with a wooden spoon and then work the loose dough with your hands. It is important that the dough is light and airy.

This bundle of dough rose for 4 hours! Truth is it was over risen, however nothing on the farm gets wasted so I forged ahead with rolling out the dough and folding it several times while on the kneading board.

Continue rolling and folding until the dough is about your small finger height, then cut in rounds with a small cookie cutter (the dough should be too loose to cut with a knife). Before baking in the oven, the egg yolk and milk will be mixed together and brushed on the already cut rolls. Sprinkle with as much caraway seed as your heart desires (cumin is a great substitute, but it does change the flavor).

Serve them with butter, cheese, pickles and summer sausage and you have a tasty appetizer or light dinner right there.

Say it loud and proud to your guests – your family too! – that it was made by you!

Real simple, real good, real food.

Related posts:

About Cheryl

Organic coffee lover, knitter and weaver of natural things, spinner of hemp and wool, stitcher of handmade garments, real food eater, gluten-free advocate, conservationist, homesteader, simple living enthusiast and so much more!

Comments

  1. I loved seeing the Pyrex Butterfly Gold mixing bowl in your picture! Did you bring them with you from the US? The rolls look yummy too…..just got excited when I noticed your bowl. :)

    • Cheryl says:

      I did bring one set with me, plus my two squarish bowls that I use for bread – they are perfect when you don’t knead on a board.