Sour Cream Posy Rolls
Sour Cream Posy Rolls
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  • 2 1/2-3 cups flour
  • 2 tablespoons sugar
  • 1 package yeast, Fleishmann’s Rapid Rise is recommended
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup water
  • 1/4 cup butter or margarine
  • 2 eggs
  • Sesame or poppy seeds

In a large bowl, combine 2 1/2 cups of the flour, sugar, undissolved yeast and salt.  In a saucepan, heat the sourcream, water and butter until warm (120°F).  Stir the wet ingredients into the dry and stir in one egg.  Add more flour, enough to make a soft dough and turn out onto a floured board where you will knead for 5-6 minutes. 

Divide dough into 12 pieces and shape into balls.  Place balls on greased cookie sheet and cover.  Play sheet over a long, shallow pan, filled with boiling water.  Leave this set up on your countertop for 20 minutes.  Turn the oven on to 400 °F.

Take a pair of kitchen scissors and snip 4-6 cuts around the edges of the roll, you are trying to make it look like a flower!  Beat the remaining egg and brush the tops of the rolls with egg and sprinkle with poppy or sesame seeds.

Bake the rolls for 12-15 minutes or until done (lightly browned).  Remove from sheets and allow to cool on wire racks.

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