Sour Cream Rolls

• portions: 4 dozen rolls

Ingrédients

½ cup butter or margarine

1 8-ounce carton of sour cream

½ cup sugar

2 packages dry yeast

½ cup warm water (105-115 degrees)

2 eggs, beaten

4 cups all-purpose flour

1 teaspoon salt

Melted butter or margarine

Instructions

Place butter in a small saucepan, bring to boil, and remove from heat. Stir in sour cream and sugar. Cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl. Stir in sour cream mixture and eggs. Combine flour and salt; gradually add to yeast mixture, mixing well. Cover and refrigerate overnight. Punch down dough. Divide into 4 equal parts. Roll each into a 10-inch circle on a floured surface; brush with melted butter. Cut each circle into 12 wedges; roll up each wedge, beginning at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled in bulk (about 1 hour). Bake at 375 degrees for 10 to 12 minutes or until golden brown.