2 pkgs. dry yeast
1/2 c. warm water
1 (8 oz.) carton sour cream
1 c. butter, softened
2 eggs, beaten
1/3 c. sugar
1 tsp. salt
4 c. plain flour

Dissolve yeast in warm water, let stand 5 minutes. Place sour cream in a small saucepan; cook over low heat until well dissolved. (Cool). Combine all other ingredients with sour cream. Add yeast mixture gradually add flour. Place dough in a well greased bowl - cover, let rise in refrigerator at least 6 hours. Pinch off and make into rolls as needed. Let rise 2 to 3 hours.