Sour Cream Rolls

2  1/4 c flour

2 T sugar

1 envelope rapid rise yeast

1 t salt

3/4 c sour cream

1/4 c water

2 T butter

1 egg

*Combine 1 c flour, sugar, undissolved yeast, and salt in large mixing bowl.  Heat sour cream, water, and butter until very warm (120-130 F).  Add to flour mixture.  Beat 2 minutes at medium speed.  Add egg and remaining 1  1/4 c flour to form soft dough.

Spoon into muffin tins.  Cover; let rise until doubled in size, about 1 hour.

Bake at 400 for 15-18 minutes or until golden brown.  Remove from pan and cool on rack.


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