Sour Cream Rolls

Serves: 5

Halle Leffler

1 January 1970

Based on User reviews:

50

Spice

56

Sweetness

56

Sourness

43

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2.25 cups

All-Purpose Flour

2 tbsps

Sugar

40 g

Yeast (envelope fleischmann's® rapidrise)

1 tsp

Salt

3 cup

Sour Cream

1 cup

Water

2 tbsps

Butter

1 large

Egg

Directions:

1

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl

2

Heat sour cream, water and butter until very warm (120 to 130 degrees F)

3

Gradually add to flour mixture

4

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally

5

Add egg and remaining 1-1/4 cups flour to make a soft batter

6

Spoon evenly into 12 greased (2-1/2 inch) muffin cups

7

Cover; let rise until doubled in size, about 1 hour

8

Bake at 400 degrees F for 25 to 30 minutes or until done

9

Remove from pans; cool on wire rack