Sour Cream Rolls

Sour Cream Rolls

Print Recipe

Yield

12 rolls

Difficulty

Easy

Prep Time

0:15

Bake Time

15 to 18 minutes

Rise Time

60 minutes

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Ingredients

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

Directions

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

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