Sour Cream Rolls

Combine warm water (105°F to 115°F / 40 °C to 45°C ) and yeast in a small bowl or measuring cup; mix well and let stand for 5 minutes. Meanwhile, lightly oil a large bowl; set aside. Beat together whole wheat flour, sour cream, egg, butter, maple syrup and salt in a separate large bowl. Stir in the yeast mixture and form into a ball. Transfer to prepared bowl and turn to coat evenly with oil. Cover with clean dish towel and let rise until doubled in size, about 1 hour. Preheat oven to 350°F (175 °C) . Grease a large baking sheet; set aside. Place dough on a lightly floured surface and roll out to 1/2-inch thick. Cut into 3-inch squares and roll into balls. Place on prepared sheet and let rise for 30 minutes. Bake at 350°F (175 °C) on a greased baking sheet for 20 minutes until golden brown.