| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads*, Favorites* | 32 | Servings | |
INGREDIENTS
| 1 | c | Sour cream |
| 1 1/2 | pk | Yeast |
| 1/3 | c | Water; warmed |
| 1 | c | Butter |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 4 | c | Flour; sifted |
| 2 | Eggs; well beaten |
INSTRUCTIONS
Bake at 400. Heat sour cream till slightly yellow around edges. Soften yeast in warm water. Put butter, sugar and salt in large bowl. Pour hot sour cream over and stir till butter is melted. Cool to lukewarm. Blend 1 C. flour into mixture. Stir in yeast and another cup of flour. Beat till smooth. Add eggs and the remaining flour. Cover and refrigerate overnight. Divide dough into quarters. On lightly floured surface roll each quarter to a circle about 1/4" thick. Cut into 8 - 10 wedges. Roll up. Place on sheets with points underneath. Curve into crescents and baste with butter if desired. Let rise about 1 hour or till light. Do not cover. Bake for 15 mins or till golden brown. Freezes well. Makes 32 - 40 rolls. Posted to MC-Recipe Digest V1 #310 Date: Sat, 23 Nov 1996 08:39:27 -0500 From: Grace Wagner <wgmm@citynet.net> NOTES : Marilyn Eckstein, 1978
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