Baking Time: 15 minutes
6 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast*
1 cup dairy sour cream
3/4 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
Sesame seeds
Servings: 24 / Yield: 2 Wreaths
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
2. Heat sour cream, water and butter until hot to touch (125º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rest 20 minutes.
3. Punch dough down; divide in half. Divide into 36 pieces; roll each piece to 8-inch rope. Loosely tie knot at center of each rope. Arrange 18 knots, with sides barely touching, in ring shape on greased baking sheet. Cover. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan; let dough rise 15 minutes. Repeat with remaining 18 rolls.
4. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with sesame seed. Bake at 400ºF for 15 minutes or until done. Remove from baking sheets; cool on wire rack.
Notes: This recipe makes it easy to fit bread baking into a busy holiday schedule. Starting with an electric mixer streamlines mixing and setting rolls over a bath of steaming water hastens rising.
Tip: While one wreath rises, shape second wreath. Then, bake first wreath while second wreath rises, reheating water bath if necessary.
*To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in above recipe.
6 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast*
1 cup dairy sour cream
3/4 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
Sesame seeds
Servings: 24 / Yield: 2 Wreaths
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
2. Heat sour cream, water and butter until hot to touch (125º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rest 20 minutes.
3. Punch dough down; divide in half. Divide into 36 pieces; roll each piece to 8-inch rope. Loosely tie knot at center of each rope. Arrange 18 knots, with sides barely touching, in ring shape on greased baking sheet. Cover. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan; let dough rise 15 minutes. Repeat with remaining 18 rolls.
4. Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle with sesame seed. Bake at 400ºF for 15 minutes or until done. Remove from baking sheets; cool on wire rack.
Notes: This recipe makes it easy to fit bread baking into a busy holiday schedule. Starting with an electric mixer streamlines mixing and setting rolls over a bath of steaming water hastens rising.
Tip: While one wreath rises, shape second wreath. Then, bake first wreath while second wreath rises, reheating water bath if necessary.
*To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in above recipe.
