Sour CreamThyme Rolls

Directions

1. 1
   Lightly butter a standard 12-cup muffin tin, and set aside.
2. 2
   Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes.
3. 3
   Stir until the yeast dissolves.
4. 4
   Whisk together the flours and salt in a large bowl.
5. 5
   Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal.
6. 6
   Stir in the yeast mixture.
7. 7
   Stir in the sour cream and thyme leaves until combined.
8. 8
   Spoon heaping 1/3 cup dough into each cup of the muffin tin.
9. 9
   Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
10. 10
    Preheat the oven to 400F.
11. 11
    Bake the rolls 10 minutes.
12. 12
    Remove from the oven, and lightly brush with 2 tablespoons melted butter.
13. 13
    Bake until golden brown, 16 to 18 minutes.
14. 14
    Immediately invert and unmold rolls onto a wire rack.
15. 15
    Serve warm.