Imagine pulling apart a warm, golden-brown yeast knot that's so soft it practically melts in your mouth, with a subtle tanginess that keeps you craving more. These Sour Cream Yeast Knots are not just another bread recipe – they're a culinary adventure that transforms simple ingredients into bakery-worthy delights right in your own kitchen. Whether you're a seasoned baker or a curious beginner, this recipe promises to elevate your bread-making skills and impress everyone at your table with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 knots
Ingredients
- 1 cup sour cream
- 1/2 cup warm water
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
Instructions
- In a small bowl, combine the warm water (about 110°F or 43°C) and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the sour cream, sugar, and salt. Mix well until the sugar and salt are fully dissolved.
- Once the yeast mixture is frothy, add it to the sour cream mixture along with the melted unsalted butter. Stir until combined.
- Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. You may need to adjust the amount of flour slightly based on humidity and the consistency of the dough.
- Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Turn it out onto a floured surface again and divide it into 16 equal pieces.
- Roll each piece of dough into a long rope, about 10-12 inches long. Tie each rope into a knot and tuck the ends underneath to create a neat shape.
- Place the knots on a greased baking sheet, leaving some space between each one. Cover them again with a towel and let them rise for another 20-30 minutes until they puff up slightly.
- Preheat your oven to 375°F (190°C) while the knots are rising.
- Once the knots have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top.
- Remove the knots from the oven and allow them to cool slightly on a wire rack. Serve warm, optionally brushed with additional melted butter for extra flavor.
Tips
- Temperature Matters: Ensure your water is precisely warm (110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 5-7 minutes develops the gluten, giving your knots that desired soft, stretchy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on or near a warm window works perfectly.
- Flour Flexibility: Humidity can affect dough consistency. Add flour gradually and be prepared to adjust to achieve the right soft, non-sticky texture.
- Shaping Trick: When forming knots, roll the dough into even ropes and don't be afraid to tuck ends underneath for a neat appearance.
- Golden Brown Secret: Watch your knots carefully in the final baking minutes. A golden-brown color indicates perfect doneness without burning.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
