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| Sour Cream and Chive Rolls |
"Herb dinner rolls: these go with everything!"
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, beaten
- 4 cups all-purpose flour
- 1/4 cup chopped fresh chives
- 1/2 cup warm water (110 degrees F/45 degrees C)
Instructions :
| Prep : 1H | Cook : 48M | Ready in : P1D |
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- In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
- In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
- Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
- Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
- Bake in preheated oven until golden brown, 12 to 15 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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