Prep 10 mins
Cook 20 mins
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
- 177.44 ml butter or 177.44 ml margarine, softened
- 236.59 ml sour cream
- 473.18 ml self-rising flour, sifted
- Preheat oven to 350 degrees.
- Mix all ingredients well.
- Put into ungreased muffin pans.
- Bake for 20 minutes.
- Dough will also keep well in the refrigerator for about a week.
I'm a southern gal and grew up on these tasty morsels. We have always referred to them as Butter Bombs. We all looked forward to going to Granny's house because when she knew we were coming she would bake up a huge batch of these and i swear we could smell them before we even got to her house. Great with honey!!!! These freeze nicely, just let them come to room temperature and either microwave or wrap completely in aluminum foil and reheat in a 350 degree oven for about 10 minutes or until freshened. BTW use butter pleaseeee
These were very tender and flaky. Next time I will form them into a ball or something before putting in the muffin tin - they were kind of crumbly. I used Fage 0% instead of sour cream.
These are more like biscuits than rolls and they came out very salty. If I were to make them again I would try with unsalted butter.