Sour Cream Dinner Rolls

Cook the first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, until the butter melts. Cool at a temperature of 105 ° to 115 °.Combine yeast and 1/2 cup warm water in a glass measuring cup for 1 cup of liquid; let stand for 5 minutes.Combine the yeast mixture, sour cream mixture, eggs, and flour in a large bowl until smooth.Refrigerate, covered, for 8 hours.Divide the dough into quarters and shape each portion into a ball. Roll out each 1/4-inch-thick roll on a floured surface; cut the dough into a 2 1/2-to 3-inch-diameter round mold. Brush the rolls evenly with 2 tablespoons of melted butter. Use a knife to make a crease across each circle and fold in half; gently press the edges to seal. Place the rolls in a 15-inch x 10-inch jelly roll pan with the sides touching.Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until doubled in mass.Bake at 375 ° C for 12-15 minutes.