Ingredients:

2½ cups all-purpose flour

2 tablespoons sugar

1 envelope Fleischmann’s® RapidRise Yeast

1 teaspoon salt

¾ cup sour cream

¼ cup water

2 tablespoons butter or margarine

1 egg

 

Directions:

Combine 1¼ cups flour, sugar, undissolved yeast, and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120º to 130º F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1¼ cups flour to make a soft batter.

 

Spoon evenly into 12 greased (2½-inch) muffin cups. Cover; let rise until doubled in size, about 1 hour. Bake at 400º F for 15 to 18 minutes or until golden brown. Remove from pans; cool on wire rack.

 

Prep Time: 15 minutes

Rise Time: 1 hour

Bake Time: 15 to 18 minutes

Makes 12 rolls