These rolls are soft and very slightly sweet. They have a thin buttery crust and are good with just about anything. The yield is estimated since it will largely depends on the size of your rolls. This recipe's credit goes to Eamurray.
In a large mixing bowl, combine 1-¼ cups flour, sugar and yeast.
In a saucepan, heat the sour cream and water to 120-130 degrees F.
Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
Punch dough down. Turn onto a lightly floured surface; roll out to ½-in. thickness. Cut with a floured 2-½-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.