OK folks, this is a keeper.  These rolls are so fluffy, I wouldn’t change a thing however I will warn you, if you bake like me, these are not going to be perfect like I see in the Taste of Home post but they are still beautiful and oh so yummy!  I created these in both a dinner roll and in the fan roll and I have to say taking the time to do the fan rolls is worth it.  The dinner roll became a little too dense but as a fan roll, it was like a pull apart bread.


You start with adding 1 cup of water to 2 Tablespoons of active dry yeast.  If you buy the packet, you can use 1 whole one.  Add in 2 Tablespoons of sugar and let it hang out for about 5 minutes, you will see it get a little bubbly, that is good.  In a separate large mixing bowl, mix together 2 cups of room temperature sour cream, 2 slightly beaten eggs, 6 Tablespoons of melted butter, 1 1/2 teaspoons of salt, and 1/2 cup sugar.  Once combined, add 1/4 teaspoon of baking powder, the yeast mixture, and 4 cups of all purpose flour at first, then 1 at a time until you have 7-8 cups.  (If you don’t get to 8, that is okay you will add more when you knead)

You will want to knead the dough on a floured surface for at least 5 minutes.  If you are not familiar with how to knead bread, here is a good video on how to knead bread.  As you continue kneading, you will want to keep adding flour as the dough gets sticky, which is why I said not to worry about the last cup of flour, you will incorporate it through this process.  Once a tight elastic skin forms, place in a greased bowl and let it rest in a warm spot with a towel over it for an hour.

Once risen, punch the dough down and cut in half.  Place half on a floured surface and roll out to about 1/4 inch thickness, the sheet will be about 2 feet by 1 foot.  Ideally it would be a rectangle to have even pieces but mine was more like an oval and it came out just fine!  Cut the pieces into 1 1/2 inch x 1 inch strips.

In a greased muffin pan, place 4-5 pieces in each space.  I put smaller pieces on the outside and bigger pieces in the middle of the 5 pieces.  Cover the pan with a towel and let it rise for about 20 minutes.

Bake at 350 for 20-25 minutes until the tops are golden brown.  Enjoy!

Sour Cream Fan Rolls

Making about 20 rolls, this recipe is a great pull apart dinner roll that is light and fluffy.

Course Bread, Side Dish
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 20 Rolls


  • 2 Tbsp Active Dry Yeast
  • 1 Cup Water Luke-Warm
  • 2 Tbsp Sugar
  • 2 Cups Sour Cream Room Temp.
  • 2 Eggs Lightly beaten
  • 6 Tbsp Butter Melted
  • 1 1/2 tsp Salt
  • 1/2 Cup Sugar
  • 1/4 tsp Baking Powder
  • 8 Cup All Purpose Flour


  1. Combine yeast, water and sugar, allow to sit for 5 minutes.

  2. In a large mixing bowl, stir the sour cream, eggs, butter, salt and remaining sugar together. Once combined, stir in baking powder, yeast mixture and 4 cups of flour, 1 cup at a time, until dough forms.

  3. On a floured surface, knead dough for at least 5 minutes until an elastic skin forms.  Place in a greased bowl with a towel over it for 1 hour.

  4. Punch the dough down, cut in half and roll out to about 2 feet by 1 feet (about 1/4 inch thick).  Stack 4-5 pieces in each greased muffin tin and allow to rise for 20 minutes. 

  5. Bake at 350 for 20-25 minutes until golden brown.

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