2 c. self rising flour
2 sticks butter, softened (1/2 lb.)
1 (8 oz.) carton sour cream
1/2 to 3/4 c. sesame seeds

In medium bowl, mix flour and butter. Add sour cream and the sesame seeds. Drop by the teaspoonful into miniature muffin tins, about 3/4 full. Bake at 425 degrees for 10 minutes, or until lightly browned. Don't over cook. Makes about 36 mini rolls.