Sour Cream Crescent Rolls

  • 1 cup sour cream
  • 1-1/2 packages yeast
  • 1/3 cup lukewarm water
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 2 eggs, well-beaten
Heat the sour cream slowly in a double boiler until it is light yellow around the edges.

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.

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