In a small bowl, mix sour cream and herbs until blended. Divide dough into 12 portions. On a lightly floured surface, roll each into a 4-in. circle. Top each with 2 teaspoons sour cream mixture; bring edges of dough up over filling and pinch to seal.
Place in greased muffin cups, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Brush tops with melted butter; sprinkle with cheese. Bake 18-20 minutes or until golden brown.