Is it just me? Or are you always looking for new dinner roll recipes. I am not sure how dinner rolls originated, but they now have become a stable at many dinner tables Whether you are entertaining for the holidays or just having a family dinner, these Caraway Puffs can add a little special something to your dinner.
Caraway puffs get their name from using caraway seeds. Caraway seeds have a unique aroma and are often used in rye breads. In this recipe, I used black caraway seeds, which are aromatic with a peppery bite. You can use whatever caraways seeds you have on hand, but I prefer the black ones.
What else makes these rolls different? The sour cream! The sour cream makes these rolls soft with a slight tang. These rolls also contain sugar. The recipe states to use 1/3 cup of sugar, but I have also made these with 1/4 cup of sugar. If you would like to decrease your sugar intake, the puffs come out good either way.
Besides the caraway seeds and sour cream, these are typical yeast rolls with no kneading. Since, there is no kneading, I prefer to use my KitchenAid mixer for these rolls. You have to add the flour little by little and it makes it much easier to mix. Once the dough has risen twice, once in a dough ball and once in the muffin cups, they are ready to be put in the oven.
After they bake for 25 minutes, brush them with melted butter and serve while warm.
These are great for dinner, but I did eat them for breakfast with a little butter and jelly.
Let me know how you liked them…EAT and Enjoy!
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours, 25 minutes
Yield: 24 puffs
Soft dinner rolls with caraway seeds and sour cream.
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115°F)
- 2 tablespoons caraway seeds
- 2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 eggs
- 4 1/2 cups all-purpose flour
- melted butter
- Dissolve yeast in warm water. Let yeast proof until foamy.
- Add caraway seeds.
- Heat sour cream until lukewarm.
- Mix sour cream, sugar, salt, baking soda, and eggs into yeast mixture.
- Slowly add flour, mixing until dough cleans bowl.
- Let dough rise in warm place until double, about 1 hour.
- Stir down dough. Divide among 24 well-greased medium muffin cups.
- Cover and let rise again until double, about 45 minutes.
- Heat oven to 350°F.
- Bake about 25 minutes, until golden brown.
- Remove puffs to cooling rack. Brush with butter.