Everyone needs a few fantastic dinner roll recipes to pull from. This is a great soft one that works with just about everything! This recipe does call for the dough to be refrigerated 8 hours, so plan accordingly!!
Yields about 4 dozen rolls
8oz sour cream
1/2 c butter
1/2 c sugar
1 t salt
2 (1/4oz) envelopes active dry yeast
1/2 c warm water
2 lg eggs, lightly beaten
4 c flour
2 Tbs butter, melted
Cook first 4 ingred. in a saucepan, over med heat, stirring occassionally until butter melts. Cool.
Combine yeast & warm water in a 1 c glass measuring cup; let stand 5 minutes
Stir together yeast mixture, sour cream mixture, eggs, & flour in a lg bowl until well blended. Cover & chill 8 hours.
Divide dough into fourths, shape each portion into a ball. Roll each ball to a 1/4" thickness on a floured surface; cut dough into rounds with a 2 1/2" - 3" cutter.
Brush rounds evenly with 2 Tbs melted butter
Make a crease across each round with a knife, fold in half.
Gently press edges to seal.
Place rolls in a 15x10" jelly roll pan with sides touching.
Bake at 375 for 12-15 minutes
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