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1
In a small bowl combine yeast, water and 1 tablespoon sugar and let stand until foamy, about 5 minutes.
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2
In a large bowl whisk together remaining sugar, 4 cup flour, and salt and add yeast mixture, butter, milk, sour cream, and eggs, stirring until combined well.
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3
Stir in 3 cups flour and turn dough out onto a lightly floured surface.
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4
Knead dough 8 to 10 minutes, adding enough of the remaining cup flour to form a soft but slightly sticky dough.
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5
Form dough into a ball and transfer to a buttered bowl, turning to coat dough completely with butter.
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6
Let dough rise in warm place, covered with a kitchen towel, until doubled in bulk, about 1 hour.
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7
In a small heatproof bowl combine currants or raisins with boiling water to cover and let stand 20 minutes.
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8
Drain currants or raisins well.
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9
In a small bowl stir together sugar and cinnamon.
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10
Butter two 13- by 9-inch baking pans.
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11
Punch down dough and turn out onto a lightly floured surface.
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12
Divide dough into 4 pieces.
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13
Roll out 1 piece of dough into a 10-inch circle (about 1/4 inch thick) and cut into 12 wedges.
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14
Sprinkle each wedge with about 1 teaspoon currants and about 1/2 teaspoon cinnamon sugar.
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15
Beginning with outer, curved edge, roll up each wedge toward tip and curve ends gently to form a crescent.
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16
Transfer crescent, tips down, to a baking sheet and form more crescents with remaining dough and filling in same manner.
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17
(Crescents should be arranged in 3 rows of 8 in each pan for a total of 48.)
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18
Cover each pan with a kitchen towel.
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19
Let crescents rise in a warm place until almost doubles in bulk, about 1 hour.
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20
Preheat oven to 350F.
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21
bake rolls in middle of oven 20 to 25 minutes, or until golden brown.
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22
Serve rolls warm.
