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
  1. Heat the sour cream slowly in a double boiler until it is light yellow around the edges.
  2. Dissolve the yeast in the water.
  3. Mix the butter, sugar and salt in a medium bowl.
  4. Pour the sour cream over the butter mixture and cool to lukewarm.
  5. Blend in 1 cup flour.
  6. Add the yeast and another 1 cup flour and mix.
  7. Stir in the eggs and remaining flour.
  8. Cover and refrigerate for 6 hours or overnight.
  9. Divide dough into 4 parts and roll each part into a 1/4-inch thick circle.
  10. Cut each circle into 12 wedge-shaped pieces and roll each wedge from wide end toward the point.
  11. Place on greased baking sheet, point side down, and curve into crescents.
  12. Let rise for 1 hour.
  13. Bake at 375°F for 15 minutes or until golden brown.


Ready in: 7 Hrs 15 Min

Recipe editor Patricia Mitchell