February 1, 2006

Throw That Roll

This recipe comes from Martha Stewart, they go perfect with fish, pork, or beef.

Sour Cream-Thyme Rolls

½ C. (1 stick) cold unsalted butter, cut into small pieces, plus 2 tbs. melted
¼ oz. active dry yeast
1 C. warm water
2 tbs. sugar
2 C. cake flour
2 C. ap flour
1 ½ tsp. salt
2 tbs. thyme
1 ½ C. sour cream

Stir yeast water and sugar and let stand until foamy (5 minutes). Stir until yeast dissolves.

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

Spoon into muffin tins. Cover with buttered plastic wrap; let rise in warm place until doubled in size (about 1 hour).

Preheat over 400 degrees and bake for 10 minutes. Then brush with butter and bake for another 17 minutes.

1 comment:

ashleym said...

I made your rolls last night....wonderful as usual.