Sour Cream Rolls

I have a confession to make. Back in September my mother in law found a KitchenAid stand mixer at a garage sale at a GREAT price, and picked it up for me, knowing that I wanted one in the worst way. Here's the confession.

It took me until a week ago to use it for the first time.

*runs and hides in the corner shamefully*

I mean, it's not like it was hidden in a cupboard for those 6 months and I forgot about it. No, no. It was sitting on my kitchen counter in all of it's glory. Unused. I don't know what finally posessed me to use it. Actually, I do. It was this recipe. I found this recipe over at Real Mom Kitchen, and she mentioned that she used her KitchenAid to do the kneading for her. I was dumbfounded.

You mean I've had this thing for 6 months, and haven't used it to aid with bread making?!? What have I been doing, hiding under a rock?!?!?!?!?

This roll recipe was phenomenal! I couildn't decide between making this one for the first time, or repeating the wonderful Pumpkin Roll recipe that I discovered at Thanksgiving. I opted to try this one, because I love rolls and like experimenting with new roll recipes. I'm so glad I opted for something new, because even though the Pumpkin Rolls just may be my favorite food, EVER, this roll was super great!!

Ingredients...
...2 1/2 - 3 c. flour (I used more than this. Use your best judgement)

...2 T. sugar

...2 1/4 tsp. yeast

...1 tsp. salt

...1 c. sour cream

...1/4 c. water

...3 T. butter (divided)

...1 egg

Directions...

In a large bowl, combine 1 1/2 c. of the flour, sugar, yeast and salt. In a small saucepan over medium-low heat, combine the sour cream, water and 2 T. of the butter until it reaches 120-130 degrees and then add to the dry ingredients. Place in KitchenAid mixer and beat on medium speed for 2 minutes. Add the egg and 1/2 cup more of the flour, beat for 2 minutes more. Slowly add remaining flour a little bit at a time until a soft dough forms and the dough pulls away from the side of the mixing bowl. Let mix on low to medium speed for 6-8 minutes. Place in a greased bowl (be sure to turn the dough over so it is also greased), cover and let rise in a warm, draft free spot for 1 hour. Punch down dough, and let rest on a floured surface for 5 minutes. Divide into 12 pieces. Place each piece into a ball and into a greased 9x13 pan. Cover and let rise in a warm place for 30 minutes, until the dough is doubled. Bake at 375 for 20 minutes. After the first 10 minutes, cover pan with aluminum foil to keep the rolls from getting too browned on the top. Melt remaining 1 T. of butter and brush onto the top of the rolls and remove from the pan to cool.

To see more great recipes, be sure to check out the Recipe Swap going on over at Life as Mom and the Recipe Swap going on over at Grocery Cart Challenge!