Sour Cream Crescents
|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)|
|All purpose flour||4 Cup (64 tbs)|
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.