Sour Cream Crescent Rolls
No plate is complete without a piece of warm bread on the side. Whether served in a basket with butter or alongside a meat ‘n’ three, fresh-baked bread is natural part of any Southern meal. When it comes to crescent rolls, there’s nothing wrong with using store-bought, refrigerated dough. Plenty of recipes call for it. But for a roll that’s better than the rest why not try your hand at homemade?Keep in mind when making our Sour Cream Crescent Rolls that some “old wives’ tales” are true: A tiny pinch (not enough to taste) of spice, such as cinnamon, ginger, or nutmeg, does speed yeast development, according to food chemists. A pinch of sugar does the same thing, but too much actually retards the process, as does salt. With water at the precise temperature, fresh yeast, and a little patience you can proof yeast in water alone.Serve these warm rolls slathered with melted butter and your favorite preserves, and you may never go back to store brand.
Ingredients
Directions
Chef's Note
Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls.