Sour Cream Crescents

1. 1

   In a large bowl, dissolve yeast in warm water. Add the sugar, salt, butter, sour cream and eggs. Beat until smooth. Add 3 cups flour; mix well. Stir in the remaining flour. Cover and refrigerate for 6 hours or overnight.

2. 2

   Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 10-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 3 in. apart on greased

3. 3

   . Curve ends to form a crescent. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

4. 4

   Bake at 375u00b0 for 15 minutes or until golden brown. Remove from pans to wire racks.

* Per serving · 4 servings · Values may vary.

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