Dissolve yeast in warm water in a large bowl.

Add sugar, pudding mix, sour cream, oil, salt, eggs, and 2 cups of flour.

Beat until smooth.

Stir in enough of the remaining flour to form a soft dough.

Cover and refrigerate dough overnight.

Punch dough down.

Turn onto a lightly floured surface and divide into 24 pieces.

Shape each piece into a ball and place 2 inches apart on greased baking sheets.

Cover and let rise in a warm place until doubled, about 30 minutes.

Using the end of a wooden spoon handle, make a large indentation in the center of each ball.

Fill each indentation with 2 tablespoons of filling.

Bake at 350°F (175°C) for 14-15 minutes or until lightly browned.

Remove from pans and cool on wire racks.