Overnight Soft Rolls

In a large mixing bowl, combine 1-¼ cups flour, sugar and yeast.

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

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

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

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

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

Punch dough down. Turn onto a lightly floured surface; roll out to ½-in. thickness. Cut with a floured 2-½-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.

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.

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