Sour Cream Rolls

Ingredients

• 2 tablespoons butter 
• 1 large eggs 
• 2.3 cups flour all-purpose
• 1 teaspoon salt 
• 0.8 cup cup heavy whipping cream sour
• 2 tablespoons sugar 
• 0.3 cup water 
• 0.3 ounce fleischmann's® rapidrise yeast 

Equipment

• bowl
• oven
• wire rack
• blender
• hand mixer
• muffin liners

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). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. 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.
4. Bake at 400 degrees F for 25 to 30 minutes or until done.
5. Remove from pans; cool on wire rack.