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Yield
about 4 dozen
Photo: Tina Cornett; Styling: Leslie Byars Simpson

How to Make It

Step 1

Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°.

Step 2

Combine yeast and 1/2 cup warm water in a 1-cup glass liquid measuring cup; let stand 5 minutes.

Step 3

Stir together yeast mixture, sour cream mixture, eggs, and flour in a large bowl until well blended.

Step 4

Chill, covered, 8 hours.

Step 5

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 15- x 10-inch jellyroll pan with sides touching.

Step 6

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Step 7

Bake at 375° for 12 to 15 minutes.

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