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


12 rolls 12 rolls


Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

10 to 12 minutes 10 to 12 minutes

Rise Time

20 minutes 20 minutes

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  • 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


  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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