Photo: Becky Luigart-Stayner
Hands-on Time
30 Mins
Total Time
9 Hours 32 Mins
Makes about 4 1/2 dozen

How to Make It

Step 1

Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.

Step 2

Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours.

Step 3

Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.

Step 4

Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Step 5

Preheat oven to 375°, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

Ratings & Reviews

portland's Review

March 09, 2014
these rolls were wonderful - nice taste, easy to kneading!, attractive. i think i prefer these to parker house rolls, so much easier and convenient.

dabcooks's Review

April 26, 2013

kyralwa's Review

March 01, 2012
Made for Thanksgiving and had rave reviews! I had to sneak two to the side to have for leftovers b/c the rest disappeared so quickly. Any time rolls are mentioned for a meal my fiance brings them up and how good they were. He brought them up just the other day and it is now February.

nwgeorgiagirl's Review

January 01, 2012
These rolls turned out great!! My family couldn't quit talking about how good they were! I don't make homemade bread very often and these were not hard; just a little time consuming.