These 10 Minute Rolls are very versatile. I serve them with our meal at dinner.
I also serve them for breakfast with jelly or honey.
They are simple and buttery.
10 Minute Rolls have only three ingredients. They come together quickly in just one bowl which is always a bonus on busy school mornings.
They are buttery and a small crumb and very light texture. In fact, they’ll puff up and fall just a bit after cooling they’re so light and airy.
I use a good quality self-rising flour, full fat sour cream and real butter. 10 Minute Rolls are very decadent as you can tell from that ingredient list!
10 Minute Rolls
Author: Paula Jones
Note: These rolls will not rise much. I used regular size muffin tin with the rolls pictured above and only filled the tin half full because my children like flatter rolls.
- 1 cup self rising flour
- 1 cup sour cream
- ½ cup butter, melted (do not substitute margarine)
- Preheat oven to 400 degrees F. Spray muffin tin with non-stick spray. You can use either regular size muffin tin or small tin. Melt butter and mix with sour cream. Add flour and stir until all the flour is incorporated. Fill muffin tin ¾ full. Bake 8 to 10 minutes or until rolls are set and lightly browned. Serve hot.
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