Instructions: 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 brown.

Yield: 4 dozen.

Note: Dough for Sour Cream Crescent Rolls may be baked in other shapes. For ideas, refer to Roll-Shapes.

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