Title: Sour Cream Crescent Rolls
Categories: Yeast, Breads
Yield: 48 Servings

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

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