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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These rolls are favorites of my family-especially the kiddos! They go great with a tomato artichoke sauce over pasta. 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 |
Directions:
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
2. Heat sour cream, water, and butter until very warm (120 to 130F).
3. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add egg and remaining flour to make a soft batter.
5. Spoon evenly into greased 2-1/2-inch muffin pans.
6. Cover; let rise until doubled in size, about 1 hour.
7. Bake at 400oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
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