4 cups all-purpose flour, divided
1/2 cup sugar
1 tsp. salt
2 pkg. active dry yeast
1 (8 oz.) container dairy sour cream
1/2 cup water
1/2 cup (1 stick) butter
2 eggs
melted butter, for brushing tops

Combine 3 cups flour, sugar, salt and yeast in large bowl of electric mixer. Heat sour cream, water and butter until warm. Add to flour mixture and beat on low speed of mixer. Add eggs; continue beating. Add remaining 1 cup flour to make soft dough. Place dough in large greased bowl. Cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours.

Turn dough out onto floured pastry cloth or board. Knead slightly to coat with flour for easier handling. Shape dough into 24 balls and place in well-greased muffin cups. Brush tops of dough with melted butter. Let rise until doubled.

Preheat oven to 350°F. Bake 15 to 20 minutes or until brown.