Sour Cream Pocketbook Rolls

• 1 (8-oz.) container sour cream
• 1/2 cup butter
• 1/2 cup sugar
• 1 1/4 teaspoons salt
• 2 (1/4-oz.) envelopes active dry yeast
• 1/2 cup warm water (105u0b0 to 110u0b0)
• 2 large eggs, lightly beaten
• 4 cups all-purpose flour
• 1/4 cup butter, melted and divided

1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115u0b0.
2. Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours.
3. Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.
4. Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in bulk.
5. Preheat oven to 375u0b0, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

sour cream, butter, sugar, salt, active dry yeast, warm water, eggs, allpurpose, butter

Taken from www.myrecipes.com/recipe/sour-cream-pocketbook-rolls (may not work)