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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.
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    32 rolls

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.
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  • germanycook
    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.