Sour Cream Fan Rolls

*from Brock Norman

Ingredients:
2 Tbs active dry yeast
1 C warm water
2 Tbs plus 1/2 C sugar, divided
2 C warm sour cream
2 eggs lightly beaten
6 Tbs melted butter or margarine
1 1/2 tsp salt
1/4 tsp baking powder
7-8 C flour, divided

Directions:
-In a bowl, dissolve yeast in water.
-Add 2 Tbs of sugar, let stand 5 mins.
-In a large mixing bowl, combine sour cream, eggs, butter, salt, and remaining sugar.
-Stir in baking powder, yeast mixture, and 4 C. flour until smooth.
-Stir in enough remaining flour to form a soft dough.
-Turn onto a floured surface and knead until smooth and elastic; about 6-8 mins.
-Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size; about 1 hour.
-Punch dough down. Turn onto a lightly floured surface; divide in half.
-Roll each portion into a 23 inch x 9 inch rectangle.
-Cut into 1 1/2 inch squares and place 4-6 squares together, cut side up in a greased muffin pan.
-Cover and let rise until doubled
-Bake at 350 for 16-20 mins until golden brown.
-Cool on wire rack if desired.
-Yields 2 1/2 dozen.