The holiday meals are a great time for family and friends to gather together. Guests look forward to sitting down at a table with festive decor and enjoying a lavish, home cooked meal. The ﬂip side to this gorgeous setting is the person back there making it all happen! The holidays in general can be a lot of work, stress, and fear. Fear?-yes, the fear of disappointing your guests on the big day!
When we host a holiday meal, I typically make everything myself. We often host friends and relatives from out of town so, asking them to bring a dish isn’t an option. I have learned over the years where I can make shortcuts and where I cannot. Your crescent rolls should not be a shortcut. I learned that the hard way. I was cooking the Thanksgiving meal for my family and was overwhelmed with all of the dishes, the turkey, desserts, table settings, etc. I decided to buy canned crescent rolls. I popped the can and rolled them out in a matter of seconds. They looked ﬁne and I patted myself on the back. I put them in a pretty bread basket and served them with butter. During the meal, I noticed they sat on each plate with one bite out. The bread basket went cold. I too took a bite…just one bite…they were a major disappointment. When it comes to bread, there is nothing like the real thing.
This recipe has been used in our family for years. It originally came from a Southern Living magazine years ago. These rolls melt in your mouth and are simple to prepare. It is also fun to have your children help with this task. They will love rolling the dough into little crescents and will take so much pride in their dinner contribution.
Sour Cream Crescent Rolls
- 3/4 cup butter, divided
- 1 (8-oz.) container sour cream
- 1/2 cup sugar
- 2 (1/4-oz.) envelopes active dry yeast
- 1/2 cup warm water (100 degrees F to 110 degrees F)
- 4 cups all-purpose ﬂour
- 1 teaspoon salt
- 2 large eggs, beaten
1. Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat; stir in sour
cream and sugar. Pour mixture into a large mixing bowl; cool to 100 degrees F to 110 degrees F.
2. Combine yeast and warm water (100 degrees F to 110 degrees F) in a 1-cup glass measuring
cup; let stand 5 minutes.
3. Whisk together ﬂour and salt in a bowl. Whisk eggs into sour cream mixture. Stir yeast
mixture into sour cream mixture. Gradually add ﬂour mixture, stirring well. Cover and chill at
least 8 hours.4. Punch dough down, and divide into 4 equal portions. Roll each portion into a 10-inch circle on
a ﬂoured surface. Microwave remaining 1/4 cup butter at HIGH 1 minute or until melted. Brush
dough with melted butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide
end. Place on greased baking sheets, point sides down.
5. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until almost
doubled in bulk.
6. Preheat oven to 375 degrees F. Bake rolls at 375 degrees F for 10 to 12 minutes or until golden
Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan
Makes 4 dozen rolls