7 1/2 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast
1/2 c. butter
1 c. sour cream
1/2 c. water
1/4 c. milk
2 eggs (at room temp.)

Set aside 1 cup all-purpose flour. Mix remaining flour and other dry ingredients, including yeast, in large bowl. Heat butter, sour cream, water and milk until hot to touch. Stir into dry mixture. Mix in eggs. Mix in enough reserved flour to make soft dough.

On floured board, knead 8-10 minutes. Cover, let rest 10 minutes on floured board. Shape into 24 balls. Set in greased muffin pan. Cover, let rise in warm draft-free place until doubled in size. Bake at 350 degrees, 20 minutes.