Got a ways to travel this Thanksgiving but still want to bring a dish for the holiday table? Try this recipe for bacon, sour cream & chives dinner rolls. It travels well and you can make it up to 48 hours in advance.
Combine 1 cup of flour, brown sugar, undissolved yeast and salt in a large mixing bowl. Heat the sour cream, water and butter until very warm (about 120 F or 130 F degrees). Add to the flour mixture and beat for 2 minutes at medium speed with an electric mixer.
Add the egg and remaining flour. Fold in the chives and bacon. Set aside for a moment.
Preheat your oven to 400 F degrees. Generously grease a standard 12-cup muffin tin.
Spoon the dough evenly among the 12 muffin cups in the prepared baking pan. Cover with a clean kitchen towel. Let rise until it has doubled in size, about one hour.
Bake for 15 to 18 minutes, or until golden brown. Remove from pan and cool dinner rolls on a wire rack. Serve warm with butter, or store in an airtight container in the refrigerator for up to a few days. Then gently rewarm before serving in a 200 F degree oven for about 10 minutes.