Ingredients

2 1/4 cups all-purpose flour
2 tablespoons sugar
1 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

Directions

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining flour to make a soft batter. Spoon evenly into greased 2 1/2-inch muffin pans. Cover and let rise until doubled in size, about 1 hour. Bake at 400 degrees for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. Makes 12 rolls.