Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 (.25 ounce) 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

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Instructions

1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
2. Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.