KNOTS: Divide dough into 24 equal pieces. Coil each rope and tuck end under coil. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Remove from refrigerator. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Tie loose knot in center of each rope. Remove dough to lightly floured surface. Just before baking: With scissors, snip each roll in half, then in quarters, cutting to bottom but not through roll. 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Divide each again into 3 equal pieces. Roll up tightly from wide end. This recipes makes 12 rolls using a regular muffin pan. Place rolls, about 2 inches apart, on greased baking sheets (or in other pans as directed). Cover; let rest 10 minutes. CRESCENTS: Divide dough in half. Let rise as directed. Copyright© 1995-2020 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. Learn common skills from kneading to shaping, Make baking easy with the right equipment, Figure out the easy fix to ensure delicious results, Have all the pantry essentials on hand for better baking, Ensure your measurements are always accurate, Set recipes up for success with these simple baking tips, Discover the yeasts home bakers have relied on since 1868, PROFESSIONAL OR INDUSTRIAL BAKERS VISIT ABMNA.COM →, 2 (4-1/2 tsp.) Gradually add to flour mixture. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add warm milk, warm water, and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 1 cup (2 sticks) Fleischmann’s Margarine, melted 1 cup sour cream 2 eggs, slightly beaten 1 teaspoon salt 1 teaspoon vanilla 1 cup sugar 1 teaspoon ground cinnamon Sprinkle Fleischmann’s Yeast into very warm water; stir until dissolved. Roll each piece to 9-inch rope. Just before baking: With scissors, snip each roll in half, then in quarters, cutting to bottom but not through roll. Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. This is from my cookbook entitled "Something is Cooking in the Mountains". Breakfast Sausage Pizza. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. CRESCENTS: Divide dough in half. Pretzel Bread. Browse recipes provided by our brand partner, Fleischmann's Yeast. Today I had an inquiry about whether or not a recipe for Sour Cream Twists was in an advertising cookbook I have listed, The Young Cook's Bake-A-Bun Book (Standard Brands Inc., 1974, 8 pp). envelopes Fleischmann's® RapidRise Yeast, OR 2 envelopes Fleischmann's® Active Dry Yeast, (See instructions below for using Active Dry Yeast or Traditional Yeast). If you continue to use this site we will assume that you are happy with it. Sour Cream Rolls. Add remaining sugar, warm milk (100° F to 110° F), butter, 1 large egg, 2 cups flour and salt. Roll each piece into ball. Pinch ends to seal. Place rolls, with points down, on greased baking sheets. If desired, sprinkle with poppy or sesame seed. Sour Cream Rolls. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Share with our community. Mix well. Roll each piece into ball. Punch dough down. Divide dough into 12 equal pieces; roll … Add egg and 1/2 cup flour; beat 2 minutes longer. Place rolls, with points down, on greased baking sheets. Fold each rope in half and twist three to four times. Thank You! Master Pizza Dough. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Tender and delicious, these sour cream rolls will be a dinnertime hit. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed.