Sour Cream Crescent Rolls
Dissolve the yeast in the water.
Mix the butter, sugar and salt in a medium bowl. Pour the sour cream over the butter mixture and cool to lukewarm. Blend in 1 cup flour. Add the yeast and another 1 cup flour and mix.
Stir in the eggs and remaining flour. Cover and refrigerate for 6 hours or overnight.
Divide dough into 4 parts and roll each part into a 1/4-inch thick circle. Cut each circle into 12 wedge-shaped pieces and roll each wedge from wide end toward the point.
Place on greased baking sheet, point side down, and curve into crescents. Let rise for 1 hour. Bake at 375°F for 15 minutes or until golden brown.
Makes 4 dozen rolls.
Recipe editor Patricia Mitchell
Online Since 1997
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