Betty's Homemade Sour Cream Crescent Rolls





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Published on Mar 24, 2013

Betty demonstrates how to make Homemade Sour Cream Crescent Rolls. These are simply luscious with a little butter. This is the bread I chose for my Easter meal.

Homemade Sour Cream Crescent Rolls

1/2 cup butter
8 ounces sour cream
½ cup sugar
two ¼-ounce envelopes active dry yeast
½ cup warm water (100 degrees F to 110 degrees F)
4 cups all-purpose flour
1 teaspoon salt
2 beaten eggs
additional ¼ cup butter, melted
cooking oil spray

In a small saucepan over medium heat, melt 1/2 cup butter. Remove from heat. Stir in 8 ounces sour cream and ½ cup sugar. Pour mixture into a very large bowl. Cool to 100 degrees to 110 degrees. Combine two ¼-ounce envelopes active dry yeast and ½ cup warm water (100 degrees to 110 degrees) in a glass measuring cup. Let stand 5 minutes. In a large bowl, stir 1 teaspoon salt into 4 cups all-purpose flour. Stir 2 beaten eggs into sour cream mixture. Gradually add flour mixture, stirring well. Cover with plastic wrap and refrigerate 8 hours or overnight. Punch dough down, and divide into 4 equal portions. Roll each portion into a 10-inch circle on a floured surface. Brush dough with melted butter, as needed. Cut each circle into 12 equally-sized wedges. Roll up each wedge, beginning at the wider end. Place on baking pan that has been sprayed with cooking oil spray, point sides down. Cover with plastic wrap and let rise in a warm place (85-degrees), free from drafts, 45 minutes or until almost doubled in bulk. Bake at 375 degrees (F) for 8 to 12 minutes until golden brown, checking often. Remove from oven and immediate used a spatula to transfer each roll to a nice serving plate. I hope you love these rolls! --Betty ♥♥♥♥♥

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