1 c. sour cream
1/2 c. sugar
1 tbsp. salt
1/2 c. butter, melted
1/2 c. warm water
2 pkg. yeast
4 c. unsifted flour
2 eggs

Scald sour cream. Stir in sugar, salt, butter and cool to lukewarm. Measure warm water into large warmed bowl. Sprinkle in yeast and stir until dissolved. Add lukewarm sour cream mixture, eggs and flour. Mix until well blended, cover tightly and refrigerate overnight.

Turn dough onto lightly floured board; divide into quarters (four parts). Roll each part into 10 inch circle. Cut each circle into 12 wedge shaped pieces. Roll up beginning at the wide end. Place on greased baking sheets, cover, let rise in warm place free from draft, until double in size (about 45 minutes). Bake at 375 degrees about 15 minutes or until done. Brush with melted butter. Serve warm. Makes 4 dozen rolls.

To make sour cream: 1 tablespoon vinegar in a cup. Fill to top with whole milk. Let stand 10 minutes.