Photo: Tina Cornett; Styling: Leslie Byars Simpson
1 (8-ounce) container sour cream
1/2 cup butter or margarine
1/2 cup sugar
1 1/4 teaspoons salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (105° to 115°)
2 large eggs
4 cups all-purpose flour
2 tablespoons butter or margarine, melted
How to Make It
Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°.
Combine yeast and 1/2 cup warm water in a 1-cup 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, 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 15- x 10-inch jellyroll pan with sides touching.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
These rolls are wonderful! I make them on all holidays and any other time with a special meal. One tip I have is if your going to cook a lot, like on a holiday, don't let the rolls rise on top of or close to the stove/oven because they won't turn out good. They need a warm place but not hot. LOVE this recipe!