Making about 20 rolls, this recipe is a great pull apart dinner roll that is light and fluffy.
Combine yeast, water and sugar, allow to sit for 5 minutes.
In a large mixing bowl, stir the sour cream, eggs, butter, salt and remaining sugar together. Once combined, stir in baking powder, yeast mixture and 4 cups of flour, 1 cup at a time, until dough forms.
On a floured surface, knead dough for at least 5 minutes until an elastic skin forms. Place in a greased bowl with a towel over it for 1 hour.
Punch the dough down, cut in half and roll out to about 2 feet by 1 feet (about 1/4 inch thick). Stack 4-5 pieces in each greased muffin tin and allow to rise for 20 minutes.
Bake at 350 for 20-25 minutes until golden brown.