Sour Cream Crescent Rolls
Quick & Easy Sour Cream Crescent Rolls
If you want to serve fresh homemade crescent rolls for a special dinner or family get-together, this recipe takes about 2 hours from start to finish. And they’re delicious. If I do say so myself. And I think I just did.
2 packages of dry yeast (or 4 teaspoons bulk yeast)
1 cup warm water
1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)
1/2 cup sour cream
1 stick butter softened
1/3 cup sugar
1 teaspoon salt
6 to 7 cups flour
Dissolve the yeast in the warm water. Let sit for a few minutes. Add buttermilk, sour cream, butter, sugar, salt and 2 cups of flour. Use an electric mixer or a wire whisk and blend for several minutes. Add the remaining flour. Knead for 5 minutes. Let the dough rest for 20 minutes.
To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?). Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie).
Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the “point” underneath. Let rise in a warm place for 45 minutes before baking.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and then remove from the cookie sheet.
This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours.
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