1/4 c. butter
1/2 c. sour cream
1/4 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
1 egg, beaten
2 c. all-purpose flour
2 egg whites, beaten lightly

Combine first 4 ingredients in small saucepan; cook over low heat until butter melts. Cool to 105-115 degrees. Dissolve yeast in warm water in large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours.

Punch dough down, and divide in half. Roll each portion into a 12 inch circle into 12 wedges; roll each wedge beginning at wide end. Place on greased baking sheets point side down. Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375 degrees for 12 minutes or until golden brown. Yield 2 dozen.