These soft and tangy rolls are the best when they’re eaten still warm and gooey.
Sour Cream Rolls (Sárközi Tejfeles Büjtök)
These soft and tangy rolls are the best when they're eaten still warm and gooey.
Yield: makes 2 Dozen
- 5 3⁄4 cups flour, sifted
- 2 cups warm milk
- 1 (1/4-oz.) package active dry yeast
- 1 Tbsp. sugar
- 1 Tbsp. plus 2 1⁄2 cups sour cream
- 3⁄4 cup plus 3 Tbsp. margarine, softened
- Freshly ground black pepper
- Stir together 3⁄4 cup flour, 1⁄2 cup milk, yeast, and sugar in a large bowl to make a loose dough. Cover with a towel; let rise in a warm spot until doubled in size, 1–1 1⁄2 hours.
- Whisk together remaining milk, 1 tbsp. sour cream, and 1 1⁄2 tsp. salt in a medium bowl; add mixture to risen dough. Add remaining flour and 2 tbsp. of the margarine and mix. Turn dough out onto a lightly floured surface; knead until soft and smooth, 10–12 minutes. Shape dough into a ball, dust with flour, and transfer to a large bowl. Cover with a towel; let rise in a warm spot until doubled in size, about 1 1⁄2 hours.
- Preheat oven to 450°. Grease a 9″ × 13″ pan with 1 tbsp. of the margarine. Divide dough into 24 equal pieces; roll each into a 10″-long rope. Tie each rope into a knot. (Keep dough ropes covered with a towel while working.) Arrange knots in pan in a single layer. Cover with a towel and let rise in a warm spot until about one-third larger, 40–45 minutes. Brush knots with 4 tbsp. margarine (melted) and bake until golden brown, about 15 minutes. Reduce heat to 350°; bake until cooked through and deep golden brown, about 5 minutes more.
- Heat remaining margarine in a medium saucepan over medium heat. Stir in remaining sour cream and season with salt and pepper to taste. Cook, stirring constantly, until just hot, about 3 minutes. Remove from heat. Using tongs, separate knots while still hot and dip in sour cream sauce to coat; transfer to a large platter. Pour any leftover sauce over knots, cover loosely with a towel, and let soften for 10 minutes. Eat warm.