1/2 c. butter
3/4 c. sugar
8 oz. sour cream
2 pkgs. dry yeast
1/2 c. warm water
2 eggs
4 c. flour
1/2 tsp. salt

Heat butter until bubbly. Add sugar and sour cream in large bowl. Mix dry yeast and water. Add the first mixture with yeast mixture. Add eggs, then flour and salt; mix well. Cover and refrigerate overnight.

Next day, punch down and divide into four equal parts. Roll out like pie crust. Brush on butter. Cut circle into 12 wedges. Roll up large end to small end. Place on greased pan and cover. Let rise until dough has doubled. Bake at 375-400 degrees for 12 or more minutes until brown. They freeze well.