Sour Cream and Dill Rolls

Crusty outside. Inside is very soft, buttery and airy. Subtle dill and sour cream tartness.

I used this recipe during the CMC Exam for Day 7, Baking & Pastry. One of the requirements was to use a yeast leavened product with “Attention to the product consistency and detail of the finishing techniques, such as product shape, baking doneness, size consistency and marketability.”. The tying and forming of the rolls was a great way to demonstrate those skills and consistency.

1.5 Cups Sour Cream
1/4 Cup Sugar
1/2 Tablespoon Salt
1/2 Stick Butter
1.5 Tablespoons Yeast
1/2 Cup Water
5.5 Cups all purpose flour
2 Eggs
1/4 Cup Dry Dill

1. Melt sour cream, sugar, and salt until warm. Let Cool
2. Dissolve yeast in warm water in a mixer bowl
3. Pour in Cream once cooled, mix dill with flour and add 1/3 to the cream-yeast mixture until smooth
4. Add the eggs and 1/3 flour
5. Knead and add more flour as needed
6. Proof for 10-15 minutes
7. Portion to 1.5oz
8. Roll or tie-proof for additional 5-10 minutes
9. Glaze with eggwash and salt
10. Bake at 350 until golden


Click Here to View The CMC Examination Manual and Requirements

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