Ingredients
Makes 12 rolls
2 ¼ cups all-purpose flour
2 tablespoons sugar
1 envelope RapidRise yeast
1 teaspoon salt
¾ cup sour cream
¼ cup water
2 tablespoons butter or margarine
1 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 130F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1 ¼ cups flour to make a soft batter.
Spoon evenly into 12 greased (2 ½ inch) muffin cup. Cover; let rise until doubled in size, about 1 hour.
Bake at 400F for 15 to 18 minutes or golden brown. Remove from pans; cool on wire rack.