Preheat the oven to 375 degrees F. Spray a muffin pan with non-stick cooking spray and set aside.

Whisk together dry ingredients. Set aside.

Crack eggs in a bowl and whisk.  Add the sour cream and milk. Whisk until smooth.

Whisk half the flour into the egg mixture. Pour remaining flour into bowl. Grate 1/4 cup cold butter on top of the flour. Grating butter is a super fast way to mix small chunks of butter into the dough.

Use a rubber scraper to stir mixture until just combined. Dough will be sticky.

Spray a large cookie scoop or spoon with non-stick spray and scoop dough out and into the muffin tin cups. You'll use about 4 TBSP dough per cup. Dice remaining 2 TBSP butter and add a small square to the top of each roll.

Bake 20-22 minutes at 375°F . Serve warm brushed with additional butter and topped with our Strawberry Freezer Jam. Yum!