Sour Cream Dinner Roll Recipe – Soft, fluffy, and irresistibly delicious, these rolls are perfect for any occasion, from family dinners to holiday feasts. Made with sour cream, yeast, sugar, and Bisquick, baked to golden perfection and brushed with garlic butter. Serve them warm with butter or as the perfect side to your favorite dishes. A must-try recipe that’ll have everyone reaching for seconds!
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Pin This RecipeEasy Bisquick Dinner Rolls
These Sour Cream Dinner Rolls are a staple at our dinner table. They are incredibly soft and fluffy, with a hint of sweetness from a hint of sugar and perfectly balanced by the tanginess of sour cream. Bisquick makes them incredibly easy to whip up without compromising on that homemade taste. Whether served warm with a pat of butter or used as the vessel for your favorite sandwich fillings, sour cream dinner rolls are a delightful treat that will elevate any meal to a whole new level of deliciousness! You might want to double the recipe. These don’t last long at our house!
How to Make Sour Cream Dinner Rolls
These rolls are effortless to make with only four simple ingredients. In a large bowl, microwave sour cream until it reaches 110º to 115ºF. Add sugar and instant yeast to the bowl and stir well. Add Bisquick to the bowl and stir with a wooden spoon just until a soft dough forms. Turn the dough onto a lightly floured work surface and knead bread until smooth.
Spray a baking pan with nonstick cooking spray. Divide the dough ball into 12 equal pieces and shape into balls. Place the balls in the prepared pan and cover loosely with plastic wrap or a tea towel. Let the dough rise in a warm place until doubled in size. Bake in a preheated oven until golden brown. Brush the hot rolls with herb and garlic melted butter.
Helpful Tips & Frequently Asked Questions
- I use instant yeast in this recipe. You can substitute active dry yeast.
- If using active dry yeast, heat the sour cream to 120ºF and let the yeast mixture proof for five minutes before adding the Bisquick.
- I brush the rolls with garlic butter after baking. You can use plain melted butter or honey butter.
- You can use a square or round cake pan or baking dish.
- Double the recipe in a 9×13-inch baking dish.
- Feel free to add your favorite herbs and spices to change up the flavor of the rolls:
- Italian seasoning
- rosemary
- garlic
- parmesan cheese
- onion soup mix
- cinnamon
- Brush the rolls with an egg wash made with an egg and a tablespoon of heavy cream to give the rolls a deeper golden brown color and shiny finish.
- You can substitute Gluten-Free Bisquick for gluten-free bread.
- Can I freeze Sour Cream Yeast Rolls? Yes! Bake the rolls and cool to room temperature. Place in a freezer bagand store in the freezer for up to 4 months.
- To reheat, thaw and reheat in the microwave or wrapped in aluminum foil in the oven.
- Store leftovers in an airtight container at room temperature.
What to Serve with Homemade Dinner Rolls
These rolls are a family favorite. I always have the ingredients on hand to whip up a batch at a moment’s notice.
- They are great for breakfast slathered with butter and jam or stuffed with sausage or bacon, egg, and cheese.
- Serve them as the perfect accompaniment to a hearty bowl of soup or chili, as the rolls are ideal for dunking and sopping up all those delicious flavors.
- These rolls are also fantastic alongside a fresh, crisp salad, adding a delightful contrast to the greens.
- This is our go-to recipe for rolls during Easter, Thanksgiving, and Christmas holiday dinners. The rolls are perfect for leftover ham and turkey sandwiches!
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Sour Cream Dinner Rolls
Equipment:
Ingredients:
- 1 cup sour cream
- 1 Tbsp sugar
- 1 (0.25-oz) package instant yeast (2¼ teaspoons)
- 2½ cups Bisquick baking mix
- 2 Tbsp garlic butter
Instructions:
- In large microwavable bowl, microwave sour cream fpr 1 minute, or until instant-read thermometer inserted in sour cream reads 110°F to115°F. Stir in sugar and yeast until well blended.
- Add Bisquick to the sour cream mixture; stir, adding additional Bisquick if needed, until the dough forms a sticky ball.
- Place the dough on a lighly floured work surface. Knead for 5 minutes or until dough is smooth and elastic.
- Spray an 8-inch square pan with cooking spray.
- Divide the dough into 12 equal pieces. Shape each piece into a ball and place in the prepared pan. Cover the pan and let rise in a warm place until doubled in size, about 30 minute.
- Preheat oven to 350°F.
- Uncover the rolls. Bake 15 to 20 minutes or until golden brown. Spread tops of warm rolls with garlic butter.
Notes:
- I use instant yeast in this recipe. You can substitute active dry yeast.
- If using active dry yeast, heat the sour cream to 120ºF and let the yeast mixture proof for five minutes before adding the Bisquick.
- I brush the rolls with garlic butter after baking. You can use plain melted butter or honey butter.
- You can use a square or round cake pan or baking dish.
- Double the recipe in a 9×13-inch baking dish.
- Feel free to add your favorite herbs and spices to change up the flavor of the rolls:
- Italian seasoning
- rosemary
- garlic
- parmesan cheese
- onion soup mix
- cinnamon
- Brush the rolls with an egg wash made with an egg and a tablespoon of heavy cream to give the rolls a deeper golden brown color and shiny finish.
- You can substitute Gluten-Free Bisquick for gluten-free bread.
- Can I freeze Sour Cream Yeast Rolls? Yes! Bake the rolls and cool to room temperature. Place in a freezer bagand store in the freezer for up to 4 months.
- To reheat, thaw and reheat in the microwave or wrapped in aluminum foil in the oven.
- Store leftovers in an airtight container at room temperature.
Steph
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