Dill-sour cream rolls

I needed to test this new bottle of dill I got. These rolls turned out very moist and tasty.

Ingredients
0.75 cup sour cream
0.5 cup warm water
2 tsp dry yeast
1 tsp sugar
1.5 tsp salt
1 tbsp dill
3-3.5 cups flour

Preparation
Bloom the yeast with the sugar and water until frothy. Add the flour, room temperature sour cream, salt and dill. Mix until it comes together, knead adding more flour if necessary. A soft but not overly sticky elastic dough should yield.

Coat with a little bit of vegetable oil and cover. Allow to double in a warm place, about 1 hour.

Form rolls, cover and allow to double again. Bake in a 350F preheated oven for about 20 minutes, or until golden brown.

Cool on a cookie rack, covered with a clean kitchen cloth. Serve or freeze up to a month.