Sour Cream Crescents

Name: Sour Cream Crescents
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 dozen.
Ingredients: 3 teaspoons active dry yeast; 1/3 cup warm water (110° to 115°); 1/2 cup sugar; 1/2 teaspoon salt; 1 cup butter, softened; 1 cup sour cream; 2 large eggs; 4 cups all-purpose flour

My family insists I make these dinner rolls to complement our holiday feasts. They can be made ahead and frozen.

Ingredients

3 teaspoons active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1 cup butter, softened
1 cup sour cream
2 large eggs
4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, butter, sour cream and eggs. Beat until smooth. Add 3 cups flour; mix well. Stir in the remaining flour. Cover and refrigerate for 6 hours or overnight.
Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 10-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks.