Sour CreamThyme Rolls

1. 1

   Lightly butter a standard 12-cup muffin tin, and set aside.

2. 2

   Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes.

3. 3

   Stir until the yeast dissolves.

4. 4

   Whisk together the flours and salt in a large bowl.

5. 5

   Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal.

6. 6

   Stir in the yeast mixture.

7. 7

   Stir in the sour cream and thyme leaves until combined.

8. 8

   Spoon heaping 1/3 cup dough into each cup of the muffin tin.

9. 9

   Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

10. 10

    Preheat the oven to 400F.

11. 11

    Bake the rolls 10 minutes.

12. 12

    Remove from the oven, and lightly brush with 2 tablespoons melted butter.

13. 13

    Bake until golden brown, 16 to 18 minutes.

14. 14

    Immediately invert and unmold rolls onto a wire rack.

15. 15

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.