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Sour Cream Crescents

Canadian.Recipes's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄3 Cup (5.33 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Butter/Margarine 1 Cup (16 tbs), melted
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Eggs 2
Directions

Soften yeast in the warm water.
Put sour cream, butter, sugar, and salt into a large bowl; beat thoroughly.
Blend 1 cup of flour into sour cream mixture, beating until smooth.
Mix in yeast.
Add 1 cup of remaining flour and beat until smooth.
Thoroughly beat in eggs, one at a time, then beat in the remaining flour.
Cover bowl with moisture-vaporproof material and refrigerate 6 hours, or overnight.
Divide dough into fourths.
On a lightly floured surface, roll each portion into a round, 1/4 inch thick.
Cut each round into 12 wedge-shaped pieces.
Roll up, beginning at wide end.
Place rolls with points underneath on lightly greased baking sheets.
Curve rolls into crescents.
Cover; let rise in a warm place until light, about 1 hour.
Bake at 375F 15 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Interest: 
Everyday

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