Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Lightly butter a standard 12-cup muffin tin, and set aside. Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until the yeast dissolves.
Step 2
Whisk together the flours and salt in a large bowl. Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal. Stir in the yeast mixture. Stir in the sour cream and thyme leaves until combined.
Step 3
Spoon heaping 1/3 cup dough into each cup of the muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
Step 4
Preheat the oven to 400°F. Bake the rolls 10 minutes. Remove from the 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.
