1 (8oz) container sour cream
1/2 cup plus 4 Tbl butter, divided
1/2 cup sugar
1 1/4 tsp salt
2 packages dry yeast
1/2 cup warm water (105 – 115 degrees)
2 large eggs
In large saucepan, cook first 4 ingredients (minus 4 Tbl butter) over medium-low heat, stirring occasionally , until butter melt. Cool to 105 – 115 degrees
Combine yeast and warm water in bowl, let stand 5 minutes
In a large bowl, stir together yeast mixture, sour cream mixture, eggs and flour until well blended. Chill, covered, 8 hours
Divide dough into fourths; shape each portion into a ball on a lightly floured surface.
Using a floured rolling pin, roll each ball to 1/4″ thickness. Cut dough with a 2 1/2 – 3″ round cutter.
Melt 4 Tbl butter and brush each round evenly with the melted butter
Fold each round in half, pressing edges to seal. Place rolls, with sides touching, in a greased 10 1/2 x 15 1/2″ jellyroll pan.
Cover and let rise in a warm place 45 minutes or until double in size.
Preheat oven to 375. Bake 12 to 15 minutes or until golden brown
