Sour Cream Crescent Rolls
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 116.0
- Total Fat: 4.9 g
- Cholesterol: 22.4 mg
- Sodium: 102.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
View full nutritional breakdown of Sour Cream Crescent Rolls calories by ingredient
Introduction
These easy to make crescent rolls are yummy, and a great side for any family mean. Use Reduced Fat or Fat Free Sour cream, egg beater, margarine and Splenda, to cut down on the calories. (This will not cause a large amount of calories lost, as 1/2 of the calories is from the flour.) These easy to make crescent rolls are yummy, and a great side for any family mean. Use Reduced Fat or Fat Free Sour cream, egg beater, margarine and Splenda, to cut down on the calories. (This will not cause a large amount of calories lost, as 1/2 of the calories is from the flour.)Number of Servings: 32
Ingredients
-
1/2 cup butter, salted (1 stick)
1/2 cup sugar
1 cup sour cream
2 eggs
1 tsp salt
1/2 cup warm water
2 packages yeast
4 cups all-purpose, white flour
Directions
1. Proof yeast in warm water
2. Melt butter
3. Mix in sour cream and sugar, and allow to cool
4. Add eggs and salt
5. Combine mixture with yeast
6. In large mixing bowl, combine with flour. Refrigerate at least 2 hours or overnight.
7. Divide dough into 4 quarters
8. On a floured surface, roll quarters out into a circle (roughly 12-14 inches in diameter). Cut into 8 slices/triangles, and roll into a crescent.
9. Bake in a preheated oven at 425 degrees F, for 12 minutes, or until lightly golden brown.
Serving Size: Makes 32 crescent rolls
2. Melt butter
3. Mix in sour cream and sugar, and allow to cool
4. Add eggs and salt
5. Combine mixture with yeast
6. In large mixing bowl, combine with flour. Refrigerate at least 2 hours or overnight.
7. Divide dough into 4 quarters
8. On a floured surface, roll quarters out into a circle (roughly 12-14 inches in diameter). Cut into 8 slices/triangles, and roll into a crescent.
9. Bake in a preheated oven at 425 degrees F, for 12 minutes, or until lightly golden brown.
Serving Size: Makes 32 crescent rolls