Sourdough Ham Crescent Rolls Recipe

5 1 1
Sourdough Ham Crescent Rolls Recipe
Sourdough Ham Crescent Rolls Recipe photo by Taste of Home
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Sourdough Ham Crescent Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
These eye-appealing crescent rolls are loaded with ham and hard-cooked eggs. They're a terrific main course for a ladies' luncheon.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • FILLING:
  • 2 cups finely chopped fully cooked ham
  • 2 hard-boiled large eggs, finely 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.
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.
Originally published as Sourdough Ham Crescent Rolls in Best of Country Breads 2000, p54

  • 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 all-purpose flour
  • FILLING:
  • 2 cups finely chopped fully cooked ham
  • 2 hard-boiled large eggs, finely chopped
  • 1 small onion, chopped
  • 1/2 cup condensed cream of mushroom soup, undiluted
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 rolls.
Originally published as Sourdough Ham Crescent Rolls in Best of Country Breads 2000, p54

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germanycook User ID: 6411056 224466
Reviewed Apr. 8, 2015

"So good! I was looking for recipes to use my sourdough starter in and this was a total success :) I didn't do the filling, just the rolls and baked them for 12 minutes - which I think was a bit too much. They are beautiful, chewy and tasty."

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