Sour Cream Yeast Rolls

This is a recipe from Southern Living Magazine by greysangel

18 servings 18 rolls 2¾ hours 5 min prep Untested

• 2 cups bread flour
• ¼ cup sugar
• 1 ½ teaspoons active dry yeast
• ½ teaspoon salt
• ¼ cup water
• ¼ cup sour cream
• ¼ cup butter cut into small pieces
• 1 large egg
• Melted butter or margarine (optional)

1. Combine first 8 ingredients in a 1-pound-loaf bread machine according to manufacturer's instructions. Process in dough cycle.
2. Turn dough out onto a heavily floured surface, and knead 4 or 5 times. Divide dough in half. Shape each portion of dough into 9 balls, and place in a lightly greased 9-inch round pan. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until rolls are doubled in bulk.
3. Bake, uncovered, at 375 for 18 to 20 minutes or until golden. Brush hot rolls with melted butter, if desired. Yield: 1 1/2 dozen.