Sour Cream Thyme Rolls Recipe

Ingredients

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for muffin tin and plastic wrap 

1/4 ounce active dry yeast 

1 cup warm water (105 degrees to 110 degrees) 

2 tablespoons sugar 

2 cups cake flour, (not self-rising) 

2 cups all-purpose flour 

1 1/2 teaspoons salt 

1 1/2 cups sour cream 

2 tablespoons fresh thyme, leaves 

Preparation

Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.

Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.

Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

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