Sour Cream Crescent Rolls

Leslie in Texas's Note:

These dinner rolls couldn't be easier or tastier! Mix up a batch of the dough and let it rise in the refrigerator overnight. Since it keeps well for a couple of days, make a double batch for rolls throughout the week. Originally from The Cook's Exchange section of a November 1989 Bon Appetit. You can vary the rolls by adding about 2 to 3 tablespoons freshly snipped chives to the dough or top them with poppy or sesame seed, whatever sounds good to you! Refrigeration and rise time are not included in prep time.

• Total Time: 42 mins
• Prep Time: 30 mins
• Cook Time: 12 mins

Ingredients:

Yield: 2 dozen

• 1 (1/4 ounce) envelope dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1/4 cup butter (1/2 stick)
• 1/4 cup sugar
• 1/2 cup sour cream
• 1 egg, beaten to blend
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 1 egg, beaten to blend (glaze)

Directions:

1. Sprinkle yeast over water in large bowl; let set 5 minutes.
2. Melt 1/4 cup butter in heavy small saucepan over medium heat.
3. Mix in sugar and sour cream and cool slightly.
4. Blend sour cream mixture and egg into yeast.
5. Combine flour and salt and add to yeast mixture; mix until soft dough forms.
6. Cover with plastic wrap and refrigerate overnight.
7. (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
8. Grease 2 large baking sheets.
9. Punch dough down and knead until smooth; divide into 2 pieces.
10. Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
11. Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
12. Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
13. Cover rolls and let rise in warm place until doubled, about 1 hour.
14. Preheat oven to 375 degrees.
15. Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
16. Serve warm or at room temperature.