Sour Cream Dinner Rolls - cooking recipe

Ingredients

1 (8 oz.) carton sour cream
1/2 c. butter or margarine
1/2 c. sugar
1 1/4 tsp. salt
2 (14 oz.) envelopes active dry yeast
1/2 c. warm water (110~ to 115~)
2 large eggs
4 c. all-purpose flour
2 Tbsp. butter or margarine, melted

Preparation

Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105\u00b0 to 115\u00b0. Combine yeast and 1/2 cup warm water in a glass liquid measuring cup. Let stand 5 minutes. Stir together yeast mixture, sour cream mixture, eggs and flour in a large bowl until well blended. Chill, covered, for 8 hours. Divide dough into fourths and shape each portion into a ball. Roll each into 1/4-inch thickness on a floured surface. Cut dough with a 2 1/2 to 3-inch round cutter. Brush rounds evenly with 2 tablespoons melted butter. Make a crease across each round with a knife and fold in half. Gently press edges to seal. Place rolls in a 10 x 15-inch jellyroll pan with sides touching. Cover and let rise in a warm place (85\u00b0), free from drafts, for 45 minutes or until doubled in bulk. Bake at 375\u00b0 for 12 to 15 minutes. Yield: about 4 dozen.