1 env. fast-rising dry yeast
1/2 c. warm water
4 c. unsifted all-purpose flour
1 tsp. salt
1/2 c. sugar
1 c. dairy sour cream
1/2 c. butter, melted
2 eggs

Dissolve yeast in warm water; set aside. Mix 3 cups flour with the salt and sugar; set aside. Add sour cream to melted butter in small saucepan. Heat to 130 degrees; mixture should feel very warm to touch. Pour into large bowl. Add yeast and flour mixture; mix well. Add eggs and beat with a wooden spoon. Add remaining flour, 1/2 cup at a time, to make soft dough.

Scrape dough down from sides and let rise until double. Punch down; divide dough in half. Roll out each half to 1/2 inch thickness. Cut into 2 inch rounds. Place rolls on greased baking sheets. Cover; let rise until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake 12 to 15 minutes. Remove from pan; cool on wire racks. Yields 2 1/2 dozen rolls.

For Parker House Rolls: Cut into 3 inch circles; brush with soft butter. Fold top half until it overlaps slightly. Press edges together. Place close together in greased round baking pan 9 x 1 1/2 inches. Brush with butter. Let rise until double, 45 to 60 minutes.