In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt.
In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients.
Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer with the dough hook attachment.)
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a smooth oval. Try to make one side slightly thinner for the head. Taking a pair of kitchen sheers, make two cuts on the top of the dough to form ears. Place bunnies on baking sheet lined with parchment paper.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for about 10 minutes or until golden brown