1. Stir yeast into warm water in small bowl with 1 tablespoon sugar until dissolved. Let stand 10 minutes or until foamy.
2. Combine melted butter, sour cream, egg, vanilla, salt and remaining sugar in large bowl. Beat until well blended. Add 1 cup flour; on low speed, beat until well mixed. Add yeast mixture and 1 more cup flour; beat 2 minutes at medium speed, scraping down side of bowl occasionally. Gradually stir in remaining 1 cup flour to make medium-soft dough (dough should be softer than bread dough).
3. Turn dough out onto lightly floured surface. Knead 5 minutes until smooth, adding more flour if needed. Shape dough into ball. Place in lightly oiled bowl; turn to grease.* Cover loosely with plastic wrap. Refrigerate 4 hours or up to 2 days.*To Freeze:
4. Dough can be wrapped tightly in a plastic bag at this point and frozen for up to 3 months. Thaw overnight in refrigerator. Punch dough down; proceed with recipe.