Sour Cream Yeast Rolls

Prep: 35 min. + Rising
Bake: 25 min.
Yield: 1 dozen

2 1/2 - 3 C. all-purpose flour
2 T. sugar
1 pkg (1/4oz) active dry yeast
1 tsp. salt
1 C. sour cream
1/4 C. water
3 T. butter, divided
1 egg

In a large bowl, combine 1-1/2 C. flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 C. flour; beat 2 min. longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Melt remaining butter brush over rolls. Remove from pan to a wire rack.