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Sour Cream Crescent Rolls Recipe

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This recipe for Sour Cream Crescent Rolls is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. dry yeast
1/4 c. warm water
1/4 c. plus 1 T. butter, divided
1/4 c. granulated sugar
1/2 c. sour cream
1 egg
2 c. flour
1 t. salt
Directions:
Directions:
In a large bowl, sprinkle yeast over warm water and stir. Let stand for 5 minutes.

In a saucepan over medium heat, melt 1/4 c. butter. Mix in sugar and sour cream. Cool slightly and add to yeast mixture. Beat in 1 egg.

In separate bowl, combine flour and salt. Add to yeast mixture. Mix until soft dough forms. Put dough in a large floured bowl, cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let stand for 1 hour or until softened and ready to knead.

Preheat oven to 375º. Lightly spray 2 baking stones (or lightly grease 2 baking sheets). Punch dough down and knead on lightly floured surface until smooth. Divide into 2 pieces. Roll out one piece into a 10 inch round. Brush with 1 T. melted butter. Cut into 8 wedges. Roll up each wedge, beginning at the wide end. Shape into crescents. Repeat process with second round of dough. Place crescent rolls on prepared pans. Cover rolls and let rise in warm area until doubled, about 1 hour. Bake rolls in 375º oven for 15 - 20 minutes.
Number Of Servings:
Number Of Servings:
16 rolls
Personal Notes:
Personal Notes:
Wonderful recipe from Kari Guymon.

 

 

 

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