1 (8 oz.) container of sour cream
1/2 cup butter
1/2 cup sugar
1 1/4 tsp. salt
2 (1/4 oz.) envelopes active dry yeast
1/2 cup warm water (105 degrees to 115 degrees)
2 large eggs
4 cups all purpose flour
2 Tbs. butter
Cook first 4 ingredients in a saucepan over medium heat, stirring occasionally, until the butter is melted. Cool to 105 to 115 degrees.
Combine the yeast and 1/2 cup warm water in a glass bowl or measuring cup. Let stand for 5 minutes.
In a large mixing bowl, stir together the yeast mixture, sour cream mixture, eggs and flour. Blend well but don't over knead it.
Chill, covered for 8 hours.
Divide the dough into fourths and roll each portion into a ball. Roll each ball to 1/4 inch thickness on a floured surface.
With a 2 1/2 inch or 3 inch round cutter, cut the dough. Brush each piece with the other 2 Tbs. melted butter. Make a crease across each round with a knife and fold in half. Press edges to seal.
Place the rolls on a baking sheet that has been greased with the sides slightly touching. Cover loosely and set in a warm place. Allow to rise until the rolls have doubled in size or usually about an hour.
Place in a preheated 375 degree oven and bake for 12 to 15 minutes or until just starting to brown.
Serve hot from the oven with additional butter!