Sour Cream Crescent Rolls

1 c. sour cream

1 1/2 pack yeast

1/3 c. lukewarm water

1 c. butter softened

1/2 c. sugar

1/2 tsp. salt

4 c. flour

2 egss beaten

1. 
   
   Start by putting the sour cream in a double boiler, which I don't have. What I use is a deep sauce pan for the water and I have a small metal bowl that I float in the middle. Boil it softly until the edges are yellow. (Do other things while this is happening, it takes a little bit.)


2. 
   
   Wet the yeast with the warm water for 10 minutes.


3. 
   
   Mix butter, sugar, and salt in a mixer.


4. 
   
   Pour the sour cream over the butter mix and let cool to lukewarm.


5. 
   
   Mix in one cup flour.


6. 
   
   Add yeast and 1 cup flour; mix.


7. 
   
   Stir in the eggs and the remaining flour. With the dough hook, knead for about 5 minutes; 10 by hand


8. 
   
   Cover and refrigerate for 6 hours. (I've never done this part. I did stick it in the snow on Thanksgiving and it turned out fine.)


9. 
   
   Divide into 4 equal balls. Roll into a thin circle and cut wedges.


10. 
    
    Roll them into schnecken with the tip tucked under tightly.

Bake @ 375 for 15 minutes or until golden

I only make these once a year pretty much, and they are soooo worth it!