Sour Cream Rolls

Rolls & Buns

Delicious sour cream dinner rolls are a snap when you use a muffin tin for baking.





12 rolls

Prep Time

15 minutes

Bake Time

15 to 18 minutes

Rise Time

60 minutes


  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) 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


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°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 400oF for 15 to 18 minutes or until done. Remove from pans; cool on wire rack.