Ingredients

makes 12

　　1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for the muffin tin and plastic wrap

　　1 envelope (1/4 ounce) active dry yeast

　　1 cup warm water (105° to 110°F)

　　2 tablespoons sugar

　　2 cups cake flour (not self-rising)

　　2 cups all-purpose flour

　　1 1/2 teaspoons salt

　　1 1/2 cups sour cream

　　2 tablespoons fresh thyme leaves

　　

Step 1

Lightly butter a standard 12-cup muffin tin, and set aside. Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until the yeast dissolves.

　　

Step 2

Whisk together the flours and salt in a large bowl. Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal. Stir in the yeast mixture. Stir in the sour cream and thyme leaves until combined.

　　

Step 3

Spoon heaping 1/3 cup dough into each cup of the muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

　　

Step 4

Preheat the oven to 400°F. Bake the rolls 10 minutes. Remove from the oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.