Betty's Homemade Sour Cream Crescent Rolls

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can be a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that can enhance flavor.

In a small saucepan over medium heat, melt 1/2 cup butter. Remove from heat. Stir in 8 ounces sour cream and 1/2 cup sugar. Pour mixture into a very large bowl. Cool to 100 degrees to 110 degrees.

Combine two ¼-ounce envelopes active dry yeast and 1/2 cup warm water (100 degrees to 110 degrees) in a glass measuring cup. Let stand 5 minutes.

In a large bowl, stir 1 teaspoon salt into 4 cups all-purpose flour.

Stir 2 beaten eggs into sour cream mixture. Gradually add flour mixture, stirring well.

Cover with plastic wrap and refrigerate 8 hours or overnight.

Punch dough down, and divide into 4 equal portions.

Roll each portion into a 10-inch circle on a floured surface. Brush dough with melted butter, as needed.

Cut each circle into 12 equally-sized wedges. Roll up each wedge, beginning at the wider end.

Place on baking pan that has been sprayed with cooking oil spray, point sides down.

Cover with plastic wrap and let rise in a warm place (85-degrees), free from drafts, 45 minutes or until almost doubled in bulk.

Bake at 375 degrees (F) for 8 to 12 minutes until golden brown, checking often.

Remove from oven and immediately use a spatula to transfer each roll to a nice serving plate.

Cooking Techniques

Spice Level:

Allergens