Sour Cream Rolls
|Sour cream||1 Cup (16 tbs)|
|Yeast packet||1 1⁄2|
|Margarine||1 Cup (16 tbs), softened|
Heat sour cream in double boiler until slightly yellow around edge.
Dissolve yeast in 1/3 cup lukewarm water.
Combine margarine, sugar and salt; pour sour cream over margarine mixture.
Cool to lukewarm.
Blend in 1 cup flour.
Add yeast and 1 cup flour.
Beat in eggs and remaining flour.
Cover; refrigerate for 6 hours or overnight.
Divide dough into 4 portions.
Roll each portion into 1/4-inch thick round.
Cut each round into 12 wedge-shaped pieces.
Roll up, beginning at wide ends.
Place on greased baking sheet; curve into crescents.
Let rise for 1 hour.
Bake for 15 minutes at 375 degrees.