Overnight Soft Rolls - cooking recipe

Ingredients

4 cups flour
1/4 cup sugar
4 1/2 teaspoons active dry yeast
1 cup sour cream
1/2 cup water
1 1/4 teaspoons salt
2 eggs
1 tablespoon butter, melted

Preparation

In a large mixing bowl, combine 1-1/4 cups flour, sugar and yeast.
In a saucepan, heat the sour cream and water to 120-130 degrees F.
Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.