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Sourdough Ham Crescent Rolls

 Sourdough Ham Crescent Rolls
These eye-appealing crescent rolls are loaded with ham and hard-cooked eggs. They're a terrific main course for a ladies' luncheon.
32 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 cup Sourdough Starter
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 2 cups finely chopped fully cooked ham
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 1/2 cup condensed cream of mushroom soup, undiluted

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk,
  • Sourdough Starter, oil, sugar, salt and 2 cups flour. Beat until
  • smooth. Stir in enough remaining flour to form a medium stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Sourdough Ham Crescent Rolls (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; divide into
  • four pieces. Roll each into a 12-in. circle; cut into eight wedges.
  • Combine the filling ingredients; spread over wedges. Roll up from
  • the wide end and place with pointed end down 2 in. apart on greased
  • baking sheets. Curve ends to form a crescent shape. Cover and let
  • rise until doubled, about 45 minutes.
  • Bake at 375° for 12-15 minutes or until golden brown. Serve warm.
  • Refrigerate leftovers. Yield: 32 rolls.