Overnight Sour Cream Rolls- these buttery yeast rolls are a little sweet and a little tangy and wonderfully soft.

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Make In Advance

Make the yeast dough a day in advance and then cover the bowl with plastic wrap and refrigerate overnight. The long, slow rise in the refrigerator develops extra flavor. These Rolls are super tasty. About 1 1/2 to 2 hours before serving, take the dough out of the refrigerator. Shape the dough into balls and let rise for 60 to 90 minutes. Then they just need 14 to 16 minutes to bake.

Because the dough can be prepped in advance, these rolls are perfect for a big holiday meal.
Golden Exterior

To get a really nice golden exterior on these rolls, brush them with egg white just before baking.

Overnight Sour Cream Rolls Recipe Tips

You want to use Active Dry Yeast for this recipe, NOT Instant Yeast.

When activating the yeast, make sure the water isn’t too hot or it will kill the yeast. If after 5 minutes the yeast hasn’t formed any bubbles, throw it out and start over. Make sure your yeast is fresh and isn’t past the expiration date.

Don’t add more flour then needed. The dough should be sticky and you want a high fat to flour ratio so your rolls will be tender.

How To Freeze

To freeze, wrap cooled, baked rolls tightly in aluminum foil. Y...