A bounty of sour cream gives a smooth texture and tangy taste to these chive crescent rolls. You do need to start the night before, however
INGREDIENTS (for 5 servings):
- 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)
In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. 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.
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.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.