Sour Cream Stack or Round Rolls

Sour Cream Stack or Round Rolls

Mix in bread pan & let stand 5 minutes at room temperature:
1/4 c. just barely warm water from the tap
2 1/4 tsp. bread machine yeast

Add these, & stir:
1/4 c. canola oil
1 c. sour cream (lower fat is O.k.)
1 egg

Then add:
1 tsp. salt
2 T. sugar
3 c. bread flour

Turn off pre-heat option in machine if it is engaged, & process on Basic Dough cycle.

Pour out onto a well-floured board and pat firmly into a large rectangle 1/2" thick. Dust lightly with flour. To make stacks, cut into 2" wide strips, then pile 3 strips on top of each other. Then cut the piles into 1" pieces. Fit these into a well-buttered 9" x 13" pan just touching each other. Even if these fall sideways in the pan & don't look neat, they are best because of the nice flaky way they pull apart when you eat them.

To make round rolls, roll gently into balls & place on a buttered parchment-covered baking sheet,
leaving just a little space between them.

In either case, make 28 to 36.

Cover with wax paper that has been spritzed with cooking spray & raise till doubled in a barely warm oven, about 35 - 40 minutes.

Then bake 20 to 22 minutes at 375º till nicely browned. Turn out of pan and cool on a rack.

Freeze in a block of whatever you didn't use at once, wrapped in doubled foil. They re-heat maybe even better than fresh when thawed in refrigerator for 1 - 3 hours, then baked at 350º for 30 minutes.