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Sour Cream Cresent Rolls (Makes 2 dozen rolls)

Even the novice yeast bread baker can handle these lovely refrigerated yeast rolls. On Easter morning, I like to bake them before the ham goes into the oven

1/4 cup butter or margarine
1/2 cup light or regular sour cream
1/4 cup sugar
1/2 teaspoon salt
1 package dry yeast
1/4 cup warm water (105 to 115 degrees)
1 egg
2 cups flour
1 egg white, slightly beaten

1. Combine butter, sour cream, sugar and salt in small     saucepan. Cook over low heat until butter melts. Cool     to 105-115 degrees.

2. Dissolve yeast in warm water in a large mixing bowl; let     stand 5 minutes.

3. Beat egg and sour cream mixture into dissolved yeast.

4. Beat in 1 cup flour.

5. Stir in remaining cup of flour, mixing well.

6. Cover tightly and refrigerate 8-24 hours.

7. Punch dough down, and divide in half. Roll each portion     in a 12-inch circle on a floured surface.

8. Cut each circle into 12 wedges; roll each wedge, jelly     roll fashion, beginning at wide end.

9. Place on greased or parchment lined baking sheets,     point side down.

10. Cover with oiled plastic wrap and let rise in warm      place until doubled in bulk.

11. Brush with slightly beaten egg white.

12. Bake in preheated 375 degree oven 12-15 minutes or      until rolls are golden brown.

Nutritional Information per serving:
75 calories, 2 grams protein, 3 grams fat, 10 grams carbohydrate, 0 grams fiber, 16 milligrams cholesterol, 74 milligrams sodium