Baking Time: 20 minutes
6 cups all-purpose flour (6 to 6 1/2 cups)
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup sour cream
3/4 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
Poppy or sesame seeds
Yield: 24 rolls
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat sour cream, water and butter to 120º to 130ºF; 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 soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on board 20 minutes (10 minutes for Rapid Rise Yeast).
2. Punch dough down; divide into 24 pieces.
3. To make cloverleaf rolls: divide each piece into 3 small pieces; shape into balls. Place 3 balls in each section of 24 greased muffin pan cups; cover.
4. To make bow-knot rolls: roll each piece to 10 inches. Loosely tie knot in center of each piece. Place on greased baking sheets; cover.
5. Place large shallow pan on counter; half-fill with boiling water. Place muffin pans or baking sheets on pan. Let rise until light and puffy, about 15 minutes.
6. Lightly beat remaining egg; brush on rolls. Sprinkle with poppy or sesame seed. Bake at 350ºF for 20 minutes or until done. Remove from pan and cool on rack.
6 cups all-purpose flour (6 to 6 1/2 cups)
1/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup sour cream
3/4 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
Poppy or sesame seeds
Yield: 24 rolls
1. In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast. Heat sour cream, water and butter to 120º to 130ºF; 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 soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on board 20 minutes (10 minutes for Rapid Rise Yeast).
2. Punch dough down; divide into 24 pieces.
3. To make cloverleaf rolls: divide each piece into 3 small pieces; shape into balls. Place 3 balls in each section of 24 greased muffin pan cups; cover.
4. To make bow-knot rolls: roll each piece to 10 inches. Loosely tie knot in center of each piece. Place on greased baking sheets; cover.
5. Place large shallow pan on counter; half-fill with boiling water. Place muffin pans or baking sheets on pan. Let rise until light and puffy, about 15 minutes.
6. Lightly beat remaining egg; brush on rolls. Sprinkle with poppy or sesame seed. Bake at 350ºF for 20 minutes or until done. Remove from pan and cool on rack.