60g (4 tablets) of active dry yeast
2 1/2 cups of warm milk
2 tablespoons of unsalted butter, softened
2 tablespoons of sour cream
1 egg, lightly beaten
1 tablespoon of sugar
all-purpose flour
60g (4 tablets) of active dry yeast
2 1/2 cups of warm milk
2 tablespoons of unsalted butter, softened
2 tablespoons of sour cream
1 egg, lightly beaten
1 tablespoon of sugar
all-purpose flour
Mix the yeast with 1/2 cup of warm milk
Pour the remaining milk into a bowl
Add the sugar, butter, sour cream, and salt
Mix well
Add the yeast mixture and mix until a sticky dough forms
Gradually add all-purpose flour to obtain a soft, pliable dough
Knead the dough for about 10 minutes
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place
When the dough has doubled in size, punch it down and shape it into triangles
Cut each triangle into 3-4 pieces, depending on their size
Roll them up, starting from the wider end
Place the rolls onto baking sheets lined with parchment paper, with the seam side down
Bake in a moderate oven for about 20 minutes, or until lightly golden brown
Brush with melted butter as soon as you take them out of the oven
Yield: 20 bread rolls.
