Sour Cream Crescent Rolls

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 (1/4 ounce) envelope dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1/4 cup butter (1/2 stick)
• 1/4 cup sugar
• 1/2 cup sour cream
• 1 egg, beaten to blend
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 1 egg, beaten to blend (glaze)

Recipe

• 1 sprinkle yeast over water in large bowl; let set 5 minutes.
• 2 melt 1/4 cup butter in heavy small saucepan over medium heat.
• 3 mix in sugar and sour cream and cool slightly.
• 4 blend sour cream mixture and egg into yeast.
• 5 combine flour and salt and add to yeast mixture; mix until soft dough forms.
• 6 cover with plastic wrap and refrigerate overnight.
• 7 (can be prepared 2 days ahead. punch dough down each time it doubles in volumn.).
• 8 grease 2 large baking sheets.
• 9 punch dough down and knead until smooth; divide into 2 pieces.
• 10 roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
• 11 cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
• 12 shape into crescents, place on prepared sheets. repeat with remaining dough piece.
• 13 cover rolls and let rise in warm place until doubled, about 1 hour.
• 14 preheat oven to 375 degrees.
• 15 brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
• 16 serve warm or at room temperature.