The Parmesan cheese and garlic baked into these rolls add a wonderful savory note and a flavor reminiscent of garlic bread.
Sour Cream Rolls
- ½ cup warm water (105°F to 110°F)
- 2 tablespoons (18 grams) active dry yeast
- 1 cup sour cream
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 2 large eggs, lightly beaten
- 5½ cups (688 grams) all-purpose flour
- 1¾ cups grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 2 tablespoons minced fresh thyme
- ⅓ cup (76 grams) unsalted butter, melted
- Garnish: fresh thyme leaves
- In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup warm water and yeast. Let stand until mixture is foamy, about 10 minutes.
- In a medium saucepan, heat sour cream, butter, sugar, and salt over medium-low heat, stirring constantly, until butter is melted, 3 to 4 minutes. Let cool to 1100F, about 10 minutes. Beat in eggs. Add sour cream mixture to yeast mixture, beating until combined.
- Add flour, 1½ cups cheese, garlic, and thyme, and beat at medium speed until well combined. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 1½ hours.
- Spray 2 (12-cup) muffin pans with cooking spray.
- Divide dough into 24 equal portions. Working with 1 portion at a time (keep remaining dough covered to keep from drying out), divide each portion into 3 pieces; roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 30 minutes.
- Preheat oven to 350°F. Bake until golden brown, 15 to 18 minutes. Remove from oven. Brush with melted butter, and sprinkle with remaining ¼ cup cheese. Garnish with thyme, if desired.