• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Sour Cream Crescent Rolls

  • Recipe Submitted by on

Category: Breads, Yeast

 Ingredients List

  • 1/2 c Butter or margarine
  • 8 oz Commercial sour cream
  • 1/2 c Sugar
  • 2 pk Dry yeast
  • 1/2 c Warm water --105° to 115°f
  • 2 Eggs; beaten
  • 4 c All-purpose flour
  • 1 ts Salt
  • Butter or margarine; melted


Place butter in a small saucepan, and bring to a boil. Remove from heat;
stir in sour cream and sugar. Cool mixture to 105° to 115°F.

Dissolve yeast in warm water in a large mixing bowl; let yeast mixture
stand 5 minutes. Stir in sour cream mixture and eggs. Combine flour and
salt; gradually add flour mixture to yeast mixture, mixing well. Cover and
refrigerate at least 8 hours.

Punch dough down, and divide into 4 equal parts. Roll each into a l0-inch
circle on a floured surface; brush with butter. Cut each circle into 12
wedges; roll up each wedge, beginning at wide end. Place on greased baking
sheets, point side down.

Cover and let rise in a warm place (85°F), free from drafts, 1 hour or
until doubled in bulk. Bake at 375°F for 10 to 12 minutes or until golden

Yield: 4 dozen.

Note: Dough for Sour Cream Crescent Rolls may be baked in other shapes. For
ideas, refer to Roll-Shapes.

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