SOUR CREAM YEAST ROLLS|
1 c. sour cream, heated (pour
2 stick butter, softened
1 tsp. salt
1/4 c. sugar
1 1/2 pkg. yeast
1/2 c. warm water
Let rise 5 minutes. Add to sour cream and butter. Add
two eggs and 4 cups unbleached flour. Stir; cover and allow
to rise in refrigerator at least 6 hours. Turn out and divide
into 4 balls. Roll each ball into a circle and divide (like a
pie crust) into 12 pieces. Roll for crescents. Place on
ungreased cookie sheet. Allow to rise until fully developed.
Bake at 375 degrees for 14 to 15 minutes until bottoms are nicely
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