Sour Cream Rolls

Delicious sour cream dinner rolls are a snap when you use a muffin tin for baking.

Sour Cream Rolls


12 rolls



Prep Time


Bake Time

15 to 18 minutes

Rise Time

60 minutes

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


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

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