GETTING READY

1. In a small saucepan over medium heat, melt butter. Remove from heat.

2. Add sour cream and sugar into the saucepan with melted butter. Mix well. Into a large bowl, pour the mixture and set it aside to cool.

3. In a glass measuring cup, mix together active dry yeast and warm water. Mix well and let stand for 5 minutes.

4. In a large bowl, combine all-purpose flour, and salt.

5. Into the sour cream mixture add egg and mix well.

6. Pour yeast mixture and gradually add the flour mixture. Stir well to combine.

7. Cover the bowl with plastic wrap and refrigerate 8 hours or overnight.

8. Preheat oven to 375 degree F.

9. Grease a baking sheet with cooking spray and set aside.

MAKING

10. Take the bowl out of the refrigerator and punch dough down. Divide the dough into 4 equal portions.

11. On floured surface, roll each portion into a 10-inch circle.

12. Brush dough with melted butter, as needed. Cut each circle into 12 equally-sized wedges.

13. Roll up each wedge as shown in the video beginning at the wider end and place them on baking sheet.

14. Cover the baking sheet with plastic wrap and let rise in a warm place (85-degrees), free from drafts for 45 minutes or until almost double in size.

15. Pop the baking sheet in oven and bake for 8-12 minutes or until golden brown, checking often.

16. Remove from oven and immediately transfer it to a serving plate.

SERVING

17. Serve roll hot with butter and iced tea.