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Rosemary Rolls

Source: Southern Lady magazine

1/4 cup salted butter
2 cups self-rising flour
1 cup milk
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons chopped fresh rosemary
    (or 2 teaspoons dried rosemary)
1/4 teaspoon ground black pepper

Heat oven to 400 degrees F.

Melt 1/2 teaspoon butter in each cup of a 12-count muffin tin.

In a medium bowl, combine flour, milk, mayonnaise, sour cream, rosemary and pepper; stir to mix well. Spoon batter into muffin cups, filling half full.

Bake for 20 to 30 minutes, or until golden brown.

Yield: 1 dozen