Sour Cream Rolls

By Cindy_Wicker

Ingredients

• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 envelope Fleischmann's® RapidRise Yeast
• 1 teaspoon salt
• 3/4 cup sour cream
• 1/4 cup water
• 2 tablespoons butter OR margarine
• 1 large egg

Details

Adapted from breadworld.com

Preparation

Step 1

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.

Bake at 400oF for 15 to 18 minutes or until done. Remove from pans; cool on wire rack.