Sour Cream Rolls
Makes 12 rolls
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
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat sour cream, water, and butter until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining flour to make a soft batter. Spoon evenly into greased 2-1/2-inch muffin pans. Cover; let rise until doubled in size, about 1 hour.
Bake at 400oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
Serving size: 1 roll
Serving weight: 1.9 ounces
Calories 150; Total fat 6 g; Saturated fat 3 g;
Cholesterol 35 mg; Sodium 240 mg; Carbohydrates 21 g; dietary fiber less than 1 g; Sugars 3 g; Protein 4 g