Post by marlaoh on Feb 13, 2004 6:50:20 GMT -6
Sour Cream and Chive Rolls
1 cup sour cream
1 teaspoon salt
1/2 cup white sugar
1/2 cup butter, melted
2 (.25 ounce) packages active dry yeast
2 eggs
4 cups all-purpose flour
1/4 cup chopped fresh chives
1/2 cup warm water (110 degrees F/45 degrees C)
Directions
1 In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. Cool until lukewarm.
2 In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
3 Divide dough into 4 parts. Knead and roll each part into a 10 inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubled in size.
4 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Makes 50 crescent rolls
1 cup sour cream
1 teaspoon salt
1/2 cup white sugar
1/2 cup butter, melted
2 (.25 ounce) packages active dry yeast
2 eggs
4 cups all-purpose flour
1/4 cup chopped fresh chives
1/2 cup warm water (110 degrees F/45 degrees C)
Directions
1 In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. Cool until lukewarm.
2 In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
3 Divide dough into 4 parts. Knead and roll each part into a 10 inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubled in size.
4 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Makes 50 crescent rolls