Ingredients
- 1/4 cup butter or margarine
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 package dry yeast
- 1/4 cup warm water
- 1 egg, beaten
- 2 cups flour
- 2 egg whites, lightly beaten
Directions
Combine first 4 ingredients in a small saucepan; cook over low heat until butter melts. Cool to 105-115 degrees F. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well. Cover and refrigerate at least 8 hours. Punch dough down, and divide in half. Roll each portion to 12 inch circle on a floured surface. Cut each circle into 12 wedges; roll each wedge, jellyroll fashion, beginning at wide end. Place on greased baking sheets, point side down. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush with egg white. Bake at 375 degrees F for 12 minutes or until rolls are golden brown.
By Robin from Washington, IA
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