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Ingredients

2 ¼ cups all-purpose flour 2 tablespoons sugar 1 (.25 ounce) envelope Fleischmann's® RapidRise Yeast 1 teaspoon salt ¾ cup sour cream ¼ cup water 2 tablespoons butter or margarine 1 large egg

Nutrition Info

149 calories carbohydrate: 20.6 g cholesterol: 26.9 mg fat: 5.6 g fiber: 0.6 g protein: 3.7 g saturatedFat: 3.3 g servingSize: - sodium: 221.5 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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

12 rolls

Tender and delicious, these sour cream rolls will be a dinnertime hit.