Overnight Soft Rolls

1. 1

   In a large mixing bowl, combine 1-1/4 cups flour, sugar and yeast.

2. 2

   In a saucepan, heat the sour cream and water to 120-130 degrees F.

3. 3

   Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.

4. 4

   Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.

5. 5

   Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

6. 6

   Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.

7. 7

   Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.

8. 8

   Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.

9. 9

   Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

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