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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I thought these sounded good and a way to use up some cake flour I bought for another recipe. Note: these use cake flour which isn't the same thing as all-purpose or self-rising flour. Recipe source: Martha Stewart Living Ingredients:
1/2 cup butter, cut into small pieces |
2 tablespoons butter, melted |
2 tablespoons active dry yeast (or 1 envelope yeast) |
1 cup warm water |
2 tablespoons sugar |
2 cups cake flour |
2 cups all-purpose flour |
1 1/2 teaspoons salt |
1 1/2 cups sour cream |
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme) |
Directions:
1. Butter a 12-cup muffin tin and set aside.
2. In a small bowl combine yeast, water and sugar and set aside.
3. In a large bowl combine flours and salt. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
4. Stir in yeast mixture.
5. Stir in sour cream and thyme until combined.
6. Spoon 1/3 cup dough into each cup of the prepared muffin tin.
7. Cover with plastic wrap and let rise for 1 hour or until doubled.
8. Preheat oven to 400-degrees F.
9. Bake for 10 minutes. Remove from oven an dbrush with the melted butter. Return to oven and bake another 15-20 minutes or until golden brown.
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