Sour Cream Posy Rolls

This is one of our fastest roll recipes--just one hour from start to finish. We love the rich flavor, and soft texture of these rolls, too.

Sour Cream Posy Rolls

difficulty

Intermediate

Yield

12 rolls

Prep Time

0:30

Bake Time

10 to 12 minutes

Rise Time

20 minutes

difficulty

Intermediate

Yield

12 rolls

Prep Time

0:30

Bake Time

10 to 12 minutes

Rise Time

20 minutes

ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup water
  • 1/4 cup butter OR margarine cut into pieces
  • 2 large eggs
  • whole white sesame seed
  • OR poppy seed

DIRECTIONS

  1. Combine 2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130°F); stir into flour mixture. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; roll each piece into smooth ball. Cover; let rise in warm, draft-free place 20 minutes.
  3. With scissors, make 6 (3/4-inch-deep) snips, from top to bottom, around outside edge of each roll. Beat remaining egg; brush on rolls. Sprinkle with sesame or poppy seed. Bake at 400°F for 10 to 12 minutes or until done. Remove from sheet; let cool on wire rack.
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Sour Cream Posy Rolls

  • Difficulty: Intermediate
  • Yield: 12 rolls
  • Prep Time: 0:30
  • Bake Time: 10 to 12 minutes
  • Rise Time: 20 minutes

Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup water
  • 1/4 cup butter OR margarine cut into pieces
  • 2 large eggs
  • whole white sesame seed
  • OR poppy seed

Directions

  • Combine 2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130°F); stir into flour mixture. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; roll each piece into smooth ball. Cover; let rise in warm, draft-free place 20 minutes.
  • With scissors, make 6 (3/4-inch-deep) snips, from top to bottom, around outside edge of each roll. Beat remaining egg; brush on rolls. Sprinkle with sesame or poppy seed. Bake at 400°F for 10 to 12 minutes or until done. Remove from sheet; let cool on wire rack.