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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.