Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Sour Cream Rolls




Source of Recipe


Sandy in OH


List of Ingredients




2 packages active dry yeast
1/2 cup warm water
1/2 cup melted butter
1/2 cup sugar
1 8-ounce carton sour cream
4 eggs, lightly beaten
4 cups flour
1 teaspoon salt



Recipe



Stir yeast into warm water and set aside. Put butter in a large
mixing bowl. Beat in sugar and sour cream. Add eggs. Add yeast
mixture, flour and salt. Mix well. Put dough in a lightly buttered
bowl, cover with plastic wrap and refrigerate overnight.

Press dough down to release air. Divide dough into 4 balls. On a
lightly floured surface, roll out each ball into a 1/2-inch-thick
circle. Cut the circles like a pie to form triangles. Beginning with
the large end of the triangle, roll dough toward point to form a
crescent.

Place rolls in buttered pan and let rise until doubled in size. Bake
at 350 for 15 to 20 minutes or until golden.

Makes about 4 dozen rolls.