Sour cream crescent rolls

48 Servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine
8 ounces Commercial sour cream
½ cup Sugar
2 packs Dry yeast
½ cup Warm water --105° to 115°f
2 Eggs; beaten
4 cups All-purpose flour
1 teaspoon Salt
Butter or margarine; melted

Directions

Place butter in a small saucepan, and bring to a boil. Remove from heat; stir in sour cream and sugar. Cool mixture to 105° to 115°F.

Dissolve yeast in warm water in a large mixing bowl; let yeast mixture stand 5 minutes. Stir in sour cream mixture and eggs. Combine flour and salt; gradually add flour mixture to yeast mixture, mixing well. Cover and refrigerate at least 8 hours.

Punch dough down, and divide into 4 equal parts. Roll each into a l0-inch circle on a floured surface; brush with butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on greased baking sheets, point side down.

Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk. Bake at 375°F for 10 to 12 minutes or until golden brown.

Yield: 4 dozen.

Note: Dough for Sour Cream Crescent Rolls may be baked in other shapes. For ideas, refer to Roll-Shapes.

Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

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