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

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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Ratings & Reviews

Kikigirleva's Review

February 01, 2014
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!

MyTastyRecipes's Review

August 30, 2012

TampaTexan's Review

October 27, 2011
Easy; very kneading!!! Mix it the night before; place it in the fridge overnight. rolls out next morning; cut & let them rise......Delicious; lots of compliments!!!