Place butter in a small saucepan, and bring to a boil. Remove from heat;
stir in sour cream and sugar. Cool mixture to 105° to 115°F.
Dissolve yeast in warm water in a large mixing bowl; let yeast mixture
stand 5 minutes. Stir in sour cream mixture and eggs. Combine flour and
salt; gradually add flour mixture to yeast mixture, mixing well. Cover and
refrigerate at least 8 hours.
Punch dough down, and divide into 4 equal parts. Roll each into a l0-inch
circle on a floured surface; brush with butter. Cut each circle into 12
wedges; roll up each wedge, beginning at wide end. Place on greased baking
sheets, point side down.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or
until doubled in bulk. Bake at 375°F for 10 to 12 minutes or until golden
Yield: 4 dozen.
Note: Dough for Sour Cream Crescent Rolls may be baked in other shapes. For
ideas, refer to Roll-Shapes.