2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup dairy sour cream
1/3 cup water
1/4 cup butter or margarine
2 eggs
Sesame or poppy seeds (optional)
Servings: 12
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; roll into smooth balls. Place on large greased baking sheet. Cover; let rise in warm, draft-free place, until doubled in size, about 20 to 30 minutes.
3. With scissors, make 6 snips, 3/4-inch deep, around outside edge of each roll. Beat remaining egg; brush on rolls. Sprinkle with sesame seed, if desired. Bake at 400ºF for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 12 Rolls
2 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup dairy sour cream
1/3 cup water
1/4 cup butter or margarine
2 eggs
Sesame or poppy seeds (optional)
Servings: 12
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; roll into smooth balls. Place on large greased baking sheet. Cover; let rise in warm, draft-free place, until doubled in size, about 20 to 30 minutes.
3. With scissors, make 6 snips, 3/4-inch deep, around outside edge of each roll. Beat remaining egg; brush on rolls. Sprinkle with sesame seed, if desired. Bake at 400ºF for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 12 Rolls
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