STORE BOUGHT YEAST ROLLS RECIPES

Steps:

• In a large saucepan, warm sour cream (just enough for butter to melt when added and allow the mixture to cool down to 120F degrees). Remove from heat and stir in 3 tablespoons butter, 5 tablespoons sugar, baking soda and salt. Cool to 120F degrees on an instant-read thermometer.
• While sour cream mixture is cooling, in a large bowl, whisk together flour and yeast. Add eggs to cooled sour cream mixture and then transfer to flour-yeast mixture.
• Mix with hands until a sticky dough forms. Turn out onto a lightly floured surface and knead lightly to form a smooth ball. (Or mix in stand mixer and knead to smooth ball.)
• Cover with an overturned bowl or greased plastic wrap and let rest 10 minutes.
• The dough will be soft. Divide in half. Working with one piece of dough at a time and using as little extra flour as possible, roll to a 1/4-inch-thick rectangle. Spread with half of the filling leaving a 1/2 border along both short side edges and top long edge un-spread (to help with sealing).
• Fold the short side edges of the dough in slightly to hold in filling and then roll from the bottom up. Lightly pinch dough along long edge to seal seam. Place seam side down on a parchment-lined sheet pan. Repeat with remaining dough and filling. Allow to rise for 1 to 1-1/2 hours, covered with greased plastic, until light and slightly puffed.
• While rising, heat oven to 350F degrees.
• Bake 35 minutes. Let cool on pan 10 minutes, then transfer from sheet pan to a cooling rack to cool completely before cutting into slices.
• Wrap leftover tightly in foil or plastic wrap.
• Nut Filling
• Poppy Seed Filling

Steps:

• Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer.
• Select the dough cycle and start machine.
• Shape dough into 20 to 24 balls and place in buttered pan (s).
• Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking.
• Cover and let rise in a warm place about 1 hour, or until double in bulk.
• Bake at 375 degrees F for 15 to 18 minutes.
• Brush baked rolls with remaining butter.
• NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.