Sour Cream Yeast Rolls

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

Directions:
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 to 130 degrees; add to dry ingredients.  Beat on medium speed for 2 minutes.  Add egg and 1/2 c. flour; beat 2 minutes 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 degrees for 25-30 minutes or until golden brown.  Melt remaining butter; brush over rolls.  Remove from pan to a wire rack.