No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sour Cream-Thyme Rolls

  • yield: Makes 1 dozen

advertisement

advertisement

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 (105 degrees to 110 degrees) water
  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, November 2005

Related Topics

advertisement

advertisement

Reviews (1)

  • 16 Nov, 2011

    Is it 18 minutes total or 18+ original 10? Sounds good.