1/3 c milk, scalded
1 T sugar
1 T baking yeast
3 c flour
1/2 tsp salt
3 T sugar
1/2 c butter, cold
1 c sour cream
Prepare yeast: Add 1 T sugar to scalded milk; cool to lukewarm. Stir in yeast and let soften until dissolved and foamy.
Prepare dough: In a large bowl, combine four, salt, and sugar. Cut in butter with a pastry blender. Beat egg and sour cream together. stir into flour, then stir in yeast. Turn dough out onto floured surface and knead only 1-2 minutes until a smooth dough is formed. Place dough in a greased bowl, turning to grease top. Cover and let rise in refrigerator overnight.
Prepare rolls: In the morning, divide dough into twelfths; make rolls. Let rise in a warm place until double. Bake at 350 12-15 minutes or as directed; let cool and glaze.
Combine 1/2 c each sugar and sour cream with 1/4 c each milk and butter in saucepan; stir until sugar dissolves. Boil 3 minutes, stirring constantly. Remove from heat. Stir in 1/2 tsp vanilla.