Sour Cream Pocketbook Rolls

Vegetarian
Health score
46%
Sour Cream Pocketbook Rolls
572 min.
1
4064kcal

Suggestions


Indulge in the delightful experience of baking Sour Cream Pocketbook Rolls, a vegetarian treat that promises to elevate your bread game. These rolls are not just any ordinary bread; they are soft, buttery, and bursting with flavor, making them the perfect accompaniment to any meal or a delicious snack on their own. With a preparation time of just under 10 hours, including a chill period that allows the flavors to meld beautifully, these rolls are well worth the wait.

Imagine the aroma of freshly baked bread wafting through your kitchen, enticing everyone around. The unique combination of sour cream and butter creates a rich, tender texture that melts in your mouth. Each roll is lovingly shaped and folded, creating a pocket that is perfect for stuffing with your favorite fillings or simply enjoying as is. With a caloric content of 4064 kcal for the entire batch, these rolls are a hearty option that can easily serve as a meal centerpiece.

Whether you're hosting a gathering or simply treating yourself to a homemade delight, these Sour Cream Pocketbook Rolls are sure to impress. Their golden-brown exterior and soft, fluffy interior will have everyone coming back for seconds. So roll up your sleeves and get ready to create a batch of these irresistible rolls that will leave a lasting impression on your taste buds!

Ingredients

  • 0.5 oz active yeast dry
  • 0.3 cup butter divided melted
  • 0.5 cup butter 
  • large eggs lightly beaten
  • cups flour all-purpose
  • 1.3 teaspoons salt 
  • oz cup heavy whipping cream sour
  • 0.5 cup sugar 
  • 0.5 cup warm water (105° to 110°)

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • knife
  • measuring cup

Directions

  1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts.
  2. Let cool to 11
  3. Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours.
  4. Divide dough into fourths, and shape each portion into a ball.
  5. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.
  6. Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal.
  7. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan.
  8. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
  9. Preheat oven to 375, and bake rolls 12 to 15 minutes or until golden brown.
  10. Brush rolls with remaining 2 Tbsp. melted butter.

Nutrition Facts

Calories4064kcal
Protein7.54%
Fat43.63%
Carbs48.83%

Properties

Glycemic Index
245.09
Glycemic Load
345.9
Inflammation Score
-10
Nutrition Score
59.818695783615%

Nutrients percent of daily need

Calories:4063.82kcal
203.19%
Fat:197.88g
304.43%
Saturated Fat:114.46g
715.39%
Carbohydrates:498.31g
166.1%
Net Carbohydrates:481g
174.91%
Sugar:109.36g
121.51%
Cholesterol:871.85mg
290.62%
Sodium:4238.01mg
184.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:76.96g
153.92%
Vitamin B1:5.58mg
371.87%
Folate:1312.4µg
328.1%
Selenium:212.02µg
302.89%
Vitamin B2:3.95mg
232.46%
Vitamin B3:35.58mg
177.88%
Manganese:3.52mg
175.93%
Iron:25.53mg
141.81%
Vitamin A:6207.49IU
124.15%
Phosphorus:1041.52mg
104.15%
Fiber:17.31g
69.25%
Vitamin B5:6.59mg
65.86%
Copper:0.92mg
46.14%
Zinc:6.85mg
45.64%
Calcium:411.53mg
41.15%
Vitamin E:6.16mg
41.08%
Magnesium:157mg
39.25%
Vitamin B6:0.7mg
35.04%
Potassium:1135.32mg
32.44%
Vitamin B12:1.67µg
27.76%
Vitamin K:17.18µg
16.36%
Vitamin D:2µg
13.33%
Vitamin C:2.08mg
2.53%
Source:My Recipes