Sour Cream Crescent Rolls

Title:
Sour Cream Crescent Rolls

Yield:
48 Servings

Categories:
Yeast,
Bread




Ingredients:





   1/2 c  Butter or margarine


     8 oz Commercial sour cream


   1/2 c  Sugar


     2 pk Dry yeast


   1/2 c  Warm water --105? to 115?f


     2    Eggs; beaten


     4 c  All-purpose flour


     1 ts Salt


          Butter or margarine; melted






 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 


 


 Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5


 


 Posted to MC-Recipe Digest by Gail Shermeyer 
on Apr 13,


 1998