Sour Cream Yeast Rolls

1 package dry yeast
1/4 cup warm water
1/4 cup butter or margarine
1/2 cup sour cream
1/4 cup sugar
1/2 teaspoon salt
1 large egg -- lightly beaten
2 cups flour
1/2 cup butter or margarine -- melted

Combine yeast and warm water in a 1 cup liquid measuring cup; let stand 5 minutes.

Combine 1/2 cup butter and next three ingredients in a saucepan;
Heat until butter melts, stirring occasionally.
Let cool to 105-115 degrees.
Transfer to a large bowl; stir in yeast mixture and egg.
Gradually add flour, mixing well.
Cover and chill at least 8 hours.

Punch dough down; turn out onto a floured surface, and knead 3 or 4 times.
Roll dough to 1/4" thickness, and cut with a 2 1/2" biscuit cutter.

Make a crease with the dull edge of a knife just off the center on each round. Brush dough lightly with melted butter. Fold larger side over smaller side so edges will meet; press gently to seal. Repeat procedure with remaining dough. Place 12 rolls each in 2 lightly greased 8" round pans.

Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled. Bake at 375 for 10-12 minutes or until golden.

Yield: 2 dozen.