Sour Cream Crescent Rolls

This dough requires chilling for at least 8 hours. Make sure you allow the necessary time for chilling and rising before starting this recipe.

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Sour Cream Crescent Rolls
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Course Breads, Breakfast
Cuisine French
Prep Time 35
Cook Time 10-12 minutes
Passive Time 9 hours-50 min.
Servings
dozen
Ingredients
Course Breads, Breakfast
Cuisine French
Prep Time 35
Cook Time 10-12 minutes
Passive Time 9 hours-50 min.
Servings
dozen
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat; stir in sour cream and sugar. Pour mixture into a large mixing bowl; cool to 100 - 110 degrees.
  2. Combine yeast and warm water (100-110 degrees, F.) in a 1-cup glass measuring cup; let stand 5 minutes.
  3. Whisk together flour and salt in a bowl. Whisk eggs into sour cream mixture. Stir yeast mixture into sour cream mixture. Gradually add flour mixture, stirring well. Cover and chill at least 8 hours.
  4. Punch dough down, and divide into 4 equal portions. Roll each portion into a 10-inch circle on a floured surface. Microwave remaining 1/4 cup butter at HIGH 1 minute or until melted. Brush dough with melted butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on greased baking sheets, point sides down.
  5. Cover and let rise in a warm place (85 degrees, F.), free from drafts, 45 minutes or until almost doubled in bulk.
  6. Preheat oven to 375 degrees, F. Bake rolls for 10-12 minutes or until golden brown.
Recipe Notes

Dough may be baked in other shapes such as cloverleaf and pan rolls. Serve warm rolls slathered with melted butter and your favorite preserves!

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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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