Sour Cream Crescent Rolls

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READY IN: 42mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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