Sour Cream Yeast Rolls - cooking recipe

Ingredients

1/4 c. butter or margarine
1/2 c. sour cream
1/4 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
1 egg, beaten
2 c. all-purpose flour
2 egg whites, beaten lightly

Preparation

Combine first 4 ingredients in a small saucepan.
Cook over low heat until butter melts.
Cool to 105\u00b0 to 115\u00b0.
Dissolve yeast in warm water in large mixing bowl.
Let stand for 5 minutes; stir in sour cream mixture and egg.
Gradually add flour to yeast mixture, mixing well.
Cover and refrigerate at least 8 hours.
Punch dough down and divide in half.
Roll each half into a 9 to 12-inch circle on floured surface.
Cut each circle in 12-inch wedges.
Roll each wedge, jelly roll fashion, beginning at wide end.
Place on greased baking sheet, point side down.
Cover and leave in warm place (85\u00b0), free from draft, for 1 hour or double in size.
Brush with egg white.
Bake at 375\u00b0 for 12 minutes or until golden brown. Makes 2 dozen.