Total Calories: 678
Yield: 4 dozen
Heat sour cream, butter, 1/2 cup sugar, and salt till butter melts, then cool to 105°–115°. Proof yeast in warm water with a teaspoon of sugar, then add to cooled sour cream mixture. Stir in eggs and gradually add flour. Cover and chill 8 hours.
Roll out dough to 1/4-inch thickness and cut with a 2- to 3-inch biscuit cutter. Brush tops with melted butter, crease center of each roll with a knife, and fold over; press edges to seal. Place in greased pan and let rise 45 minutes or till doubled in size. Bake at 375° for 10–15 minutes or till golden brown.
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