sour cream thyme rolls

Who can resist rolls with the name "sour cream thyme rolls"?  Creamy and savory.  Mary brought these to our Relief Society meeting where she taught bread making.  Everyone loves Mary.  Does she know how to entertain!

sour cream thyme rolls
2 tablespoons yeast
1 cup warm water
2 tablespoons sugar
1/2 cup unsalted butter, sliced into 8 pieces
2 cups cake flour
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cup sour cream
2 tablespoons fresh thyme leaves

Stir together yeast, sugar and water, let foam.  In food processor, mix flours and salt.  Add butter, and pulse until mixture resembles course meal.  Empty into a large mixing bowl and stir in yeast mixture sour cream and thyme until combined.  Place a heaping 1/3 cup in greased muffin tin and cover with buttered plastic wrap.  Let rise until doubled, about 1 hour.  Bake at 400 degrees for 10 minutes, then brush with butter and bake an additional 10-15 minutes until golden.  Makes 12.