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Easy Hungarian Sour Cream Rolls Recipe - Teifeles Zsemlye

User Rating 3 Star Rating (2 Reviews)


Hungarian Sour Cream Rolls

Hungarian Sour Cream Rolls

© 2008 Barbara Rolek licensed to About.com, Inc.
These easy sour cream rolls are yeast-risen. The dough resembles a thick batter and is loose enough to be scooped into muffin tins so there's no hand makeup involved. This is one easy dinner roll when you want that from-scratch taste without a lot of hassle. Egg wash and sprinkle with poppyseeds, sesame seeds or left plain. They bake up moist and soft and can be made hours in advance to free up the oven.

View this larger image of Easy Sour Cream Rolls.

Makes 12 Sour Cream Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1/4 cup warm water (110-115 degrees)
  • 1 package (2 1/4 teaspoons) instant yeast (same as rapid-rise or breach-machine yeast)
  • 3/4 cup sour cream
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 large egg
  • 3/4 cup +1 1/4 cups all-purpose flour
  • Poppyseeds or sesame seeds for garnish (optional)


  1. In the bowl of a stand mixer using the paddle attachment or a large bowl and hand mixer, combine water and yeast until dissolved. Add sour cream, sugar, oil, salt, egg and 3/4 cup flour. Beat 2 minutes at medium speed.

  2. Add remaining 1 1/4 cups flour and mix until all the flour is incorporated, scraping down sides of bowl. The dough / batter will be sticky. Cover and let rise in the same bowl until doubled.

  3. Coat the wells of a 12-cup muffin tin with vegetable spray. Scoop the dough / batter into the wells, filling halfway. Cover and let rise until doubled.

  4. Heat oven to 350 degrees. Brush roll tops with egg white and sprinkle with poppyseeds or sesame seeds or leave plain. Bake 20-30 minutes or until lightly browned or an instant-read thermometer registers 190 degrees. Turn out of the pans and cool on a wire rack.


NOTE: In response to perfectionbaking's review. Thank you for finding my error in the flour amounts. It should be 3/4 cup in the first addition and 1 1/4 (NOT 2 1/4) in the second addition. The dough is slack and is more like a batter, that's why I used the words interchangeably. If your product didn't rise, I would suggest you proof your yeast. This is a VERY easy roll and works perfectly for me. Thank you for catching my flour amount error. I hope you will try this again.
User Reviews

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 5 out of 5
We love these rolls, Member abbyanddave

I make these for family gatherings all the time. They are very tasty and easy. The only difficulty was in finding the right kind of yeast. However, King Arthur carries it so you can order it from them and just keep it in the fridge until the next time you want to make them. Really, do try these. My entire extended family is crazy about them.

1 out of 1 people found this helpful.

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