| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Yeast, Breads | 48 | Servings | |
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 |
INSTRUCTIONS
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@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”