8 oz. carton sour cream
1 stick butter

1/2 c. sugar
2 eggs
1 tsp. salt

2 pkgs. yeast in 1/2 c. warm water

1 tsp. sugar

2 beaten eggs
4 c. flour

Let rise until double in bulk, or overnight in refrigerator - knead well, shape into rolls. Bake at 275 degrees until brown.