Sour Cream-Thyme Rolls

*Taste alot like the bread from Macaroni Grill!

1/2 c. butter/margarine, cut into small pieces (plus 2T melted)

1 envelope active dry yeast (2 1/4 tsp.)

1 c. warm water

2 tbsp. sugar

4 c. flour
1 1/2 tsp. salt
1 1/2 c. sour cream
2 T. fresh thyme leaves (or about 2+ tsp. dried)


1. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy (about 5 min.) Stir till yeast dissolves.

2. Whisk together flour and salt in a Lg. bowl. Using a pastry blender (or a fork if you don't have one) cut in butter pieces till mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme just till combined.

3. Spoon a heaping 1/3 c. dough into each cup of a greased muffin tin. Cover with greased/buttered plastic wrap; let rise in a warm place for about an hour.

4. Preheat oven to 400. Bake rolls 10 min- remove from oven and lightly brush with 2 Tbsp. melted butter. Bake until golden brown, 16-18 minutes. Immediatly take rolls out. Serve warm (much better this warm) Makes 12.


* Normally I might feel afraid of a recipie that includes the word yeast... but this recipe is totally east and hard to mess up. It's super good.