Sour Cream-Thyme Rolls

These rolls are made in a muffin pan - delicious with soup or other savory dish!

1 stick cold unsalted butter, cut into small pieces
1 envelope (2 1/4 tsp) active dry yeast
1 cup warm water
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt
1 1/2 cups sour cream
2 Tbsp fresh thyme leaves


Lightly grease a 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 flour and salt in large bowl. Cut in butter pieces until mixture resembles a coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.

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

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