Stir yeast into warm water in small bowl with 1 tablespoon sugar until dissolved. Let stand 10 minutes or until foamy.
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).
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.
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.