4 c. sifted all-purpose flour
1/2 c. sugar
1 tsp. salt
2 pkgs. fast rising yeast
1 c. sour cream
1/2 c. water
1/2 c. butter
2 eggs

Combine 3 cups flour, sugar, salt and yeast. Set aside. Combine sour cream, water and butter in small pan, heat until hot to touch (comfortably). Add to flour mixture. Add eggs. Blend with mixer on low. Beat on medium speed for 3 minutes. Add rest of flour 1/2 cup at a time to make a soft dough. Cover and refrigerate overnight (or make early in day).

Punch dough down, divide in half. Roll out half at a time on floured board to 1/2 inch thickness. Cut in 2 inch rounds. Place in lightly greased pans 1 inch apart. Cover and let raise (30 minutes to 1 hour). Bake at 375 degrees for 15 to 20 minutes.