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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 105° to 115°.
2. Combine yeast and 1/2 cup warm water in a 1-cup glass liquid measuring cup; let stand 5 minutes.
3. Stir together yeast mixture, sour cream mixture, eggs, and flour in a large bowl until well blended.
4. Chill, covered, 8 hours.
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.
6. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
7. Bake at 375° for 12 to 15 minutes.
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