Quick & Easy Sour Cream Crescent Rolls
by LeAnn R. Ralph
If you would like to serve fresh homemade crescent rolls for a special
dinner or family get-together, this recipe takes only 2 hours from
start to finish.
~ 2 packages of dry yeast (or 4 teaspoons bulk yeast)
~ 1 cup warm water
~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)
~ 1/2 cup sour cream (use light sour cream, if you like)
~ 1 stick butter (or margarine) softened (if you want a lighter version of
dinner rolls, use a half stick)
~ 1/3 cup sugar
~ 1 teaspoon salt
~ 6-7 cups flour
Dissolve the yeast in the warm water. Add buttermilk, sour cream,
butter (or margarine), sugar, salt and 2 cups of flour. Use an
electric mixer or a wire wisk and blend for several minutes. Add the
remaining flour. Knead for several minutes. Let the dough rest for 20
minutes.
To make the crescent rolls: divide the dough in half. Roll each half
into a 12-inch circle (mine usually ends up being more of rectangle
than a circle, but it works, so who cares?).
Spread soft butter onto the circle of dough. Cut the circle in half.
Cut each half into quarters. Then cut each quarter into three pieces
(as if you are cutting a pie).
Roll up each piece of dough, beginning with the wide end. Place on a
greased cookie sheet with the "point" underneath. Let rise in a warm
place for 45 minutes before baking.
Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool
for 10 minutes and remove from the cookie sheet.
This recipe makes 2 dozen crescent rolls. Total time (including time
to bake) is about 2 hours.
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LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the
author of books about growing up on a small family dairy farm 40 years
ago. The Midwest Book Review calls this series of books “Highly
recommended reading!” You are invited to sign up for the twice-monthly
newsletter from Rural Route 2 --
http://ruralroute2.com