Ingredients
- 1/4 cup warm water (110-115 degrees)
- 2 1/4 teaspoons active dry yeast (1 package, I use bulk yeast and use 2 1/2 teaspoons, either amounts will work but the rising will be quicker using 2 1/2 tsp yeast)
- 3/4 cup reduced-fat sour cream
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 large egg
- 2 cups cups all-purpose flour, divided
- Poppyseeds or sesame seeds for garnish (optional)
How to Make
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Step 1: In the bowl of a stand mixer using the paddle attachment or a large bowl and hand mixer, combine water and yeast until dissolved (I do this in a small cup). Add sour cream, sugar, oil, salt, egg and 3/4 cup flour. Beat 2 minutes at medium speed.
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Step 2: Add remaining 1 1/4 cups flour and mix until all the flour is incorporated, scraping down sides of bowl. The dough / batter will be sticky.
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Step 3: Cover and let rise in the same bowl until doubled.
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Step 4: Coat the wells of a 12-cup muffin tin with vegetable spray.
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Step 5: Scoop the dough / batter into the wells, filling halfway.
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Step 6: Cover and let rise until doubled.
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Step 7: Heat oven to 350 degrees. Brush roll tops with egg white and sprinkle with poppyseeds or sesame seeds or leave plain.
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Step 8: Bake 20-30 minutes or until lightly browned.
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Step 9: Turn out of the pans and cool on a wire rack.
Tips & Variations
- One 12-cup muffin tin
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