William, it was really nothing

This should make 48 rolls (I never get quite that many)

1 cup sour cream, scalded
1/2 cup melted butter
1/2 cup sugar
1 tsp salt
2 pkgs of dry yeast
1/2 cup water (105-115 degrees)
2 eggs beaten
4 cups all purpose flour

combine sour cream, butter, sugar and salt… mix well
let cool to lukewarm
dissolve yeast in warm water in large mixing bowl
stir in the sour cream mixture then eggs
gradually stir in flour (dough will be soft)
cover bowl tightly and chill overnight

divide dough into 1/4ths
turn each portion our on a lightly floured surface and knead 4 or 5 
times
roll each into a 12 x 8 rectangle
spread 1/4 of the filling over each rectangle, leaving a 1/2 inch margin
carefully roll up jellyroll fashion beginning at long side
pinch edge and ends of dough to seal
cut each roll into 12 pieces
place on greased cookie sheet
cover and let rise in warm place 1 1/2 hours
bake 375 for 12 minutes
pour on glaze as they cool

Filling:
2 8 oz packages cream cheese at room temp
3/4 cup sugar
1 egg
2 tsps vanilla
1/2 tsp salt

mix in processor or mixer

Glaze:

2 cups powdered sugar sifted
1/4 cup milk