3 3/4 to 4 1/2 c. all-purpose flour
1/2 c. sugar
2 (1/4 oz.) pkg. active dry yeast
1 1/4 tsp. salt
1 c. (8 oz.) sour cream
1/2 c. water
2 eggs
1 tbsp. butter, melted

Combine 1 1/4 cups flour, sugar, yeast and salt. In a saucepan, heat sour cream and water to 120°F to 130°F. Add to dry ingredients and beat until blended. Beat in eggs until smooth. Exchange beater for dough hook and turn to speed 2. Add enough of remaining flour to form a soft dough. Continuing on speed 2, knead 5 minutes, until dough is smooth and elastic. If you wish, place in a greased bowl. Turn once to grease the top. Cover and refrigerate overnight. Next day, punch down. Turn onto a lightly floured surface and make desired shaped rolls. Cover and let rise until doubled, about 25 minutes. Brush top with butter.

Bake at 375°F for 12 to 15 minutes.

Yields 2 dozen. Note: For same day rolls, the rising can be forced by heating a wet dishtowel in the microwave for about 1 minute, then place the covered dough bowl on the steaming towel. Repeat process until dough doubles.