• In a small bowl or measuring cup mix the water and yeast and set aside to foam. This can take 5-10 minutes in some cases.
• Add the flour and salt to a medium bowl and cut in the butter with two forks or a pastry blender until it is the size of small peas.
• Add the eggs, vanilla, sour cream and yeast mixture and stir to combine. Cover and refrigerate the dough at least 2 hours or up to 12.

To make the cheese filling

• While the dough chills, make the filling. Mix the cream cheese, sugar, flour, lemon zest, ricotta and vanilla together in a bowl. Set aside or refrigerate until the dough is ready. You can cut this recipe in half if you plan to use more than one filling.

Shape and fill the kolache

• Once chilled, Roll the dough into 2-inch balls approximately 62 grams each. Place 2 inches apart on greased or lined baking sheets. The dough is very sticky; flour your hands as needed
• Press an indentation into the middle leaving a 1/4” rim. Fill each one with 2 teaspoons to 1 tablespoon jam or cheese filling of choice. Cover and let rise until puffy; 40 minutes.
• Preheat the oven to 375 while the rolls rise.
• Bake until browned; about 20 minutes, rotating halfway through baking. Transfer to a wire rack to cool.