Ingredients
- 2 packages yeast
- 1/2 cup warm water (105 to 115 degrees)
- 1 cup milk
- 1/2 cup commercial sour cream
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 eggs beaten
- 2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour, divided
- 1/2 cup butter or margarine, softened and divided
Preparation
Step 1
Dissolve yeast in warm water in large mixing bowl, let stand 5 minutes. Heat milk and next 3 ingredients. Cool to 105 to 115 degrees. Add milk mixture, eggs, salt, and 2 cups flour to yeast, beat at medium speed for 2 minutes. Stir in enough flour to make a medium stiff dough. In a well greased bowl, turn to grease top, cover and refrigerate overnight.
Turn dough out onto a floured surface and knead 1 minute or until smooth and elastic. Divide dough into 4 portions. Roll one portion into a 12" circle or a lightly floured surface. Spread 2 tablespoons butter over dough. Cut into 12 wedges, roll each wedge tightly, beginning at wide end. Seal points, and place about 2" apart on a greased baking sheet, curing into crescent shapes. Cover and let rise in warm place 45 minutes or until doubled in bulk. Continue process with remaining dough and butter. Bake at 375 degrees for 15-20 minutes or until golden brown.