"Herb dinner rolls, these go with everything!"
Original recipe yield: 50 crescent rolls.
Servings:
50 (change)
INGREDIENTS:
* 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.
