1 c. sour cream
1/3 c. warm water
1 1/2 pkg. dry yeast
1 c. butter
1/2 c. sugar
1/2 tsp. salt
4 c. sifted flour
2 eggs, well beaten

1. Heat sour cream in double boiler.

2. Soften yeast in warm water 10-15 minutes.

3. Mix butter, sugar and salt. Pour sour cream over and mix until butter is melted. Cool to lukewarm.

4. Mix 1 cup flour. Add yeast, mix well. Add 1 cup flour.

5. Add eggs, then 2 cups flour. Cover and put in refrigerator for 6 hours or overnight. Divide into fourths. Roll 1/4 inch thick. Cut each into 12 wedge shapes and roll up. Brush with egg. Place on greased baking sheet and let rise.

6. Bake at 375 degrees about 15 minutes or until golden brown. Best when warm. Yields 4 dozen.