Sour Cream Sandwich Buns

 

Sour cream is a fatty food with health benefits. Why does one think it’s bad? 90  percent of its calories are derived from fat, at least half of which is  saturated. Why it’s not? The  percentage of fat is high, but the total amount isn’t. Consider that a serving  of sour cream is 2 tablespoons. That provides just 52 calories— half the amount  that’s in a single tablespoon of mayonnaise—and less saturated fat than one would  get from drinking a 12-ounce glass of 2 percent reduced-fat milk. For this recipe I opt for the full-fat sour cream as it tastes richer, and adds to the final softness of the crumb.

Ingredients

300 ml sour cream
470-500 g flour
1 1/2 tablespoons brown sugar
1 teaspoon salt
15 g fresh yeast

 

Preparation

Place all ingredients into big bowl and mix it until it forms a rough ball.  Place the dough on oiled surface and knead it until elastic (about 10 minutes). Place back to the bowl and let it to rise for an hour.

After it has risen, divide the dough into 10-12 pieces, form the pieces into balls, place them on oiled baking tray and flatten them down. Let the buns to rise for the second time for another hour.

Bake the buns in preheated oven on 220C (200C fan assisted) for 25-30 minutes or until golden brown. Cool buns on wire rack.