Sour Cream Crescent Rolls

~ 2 packages of dry yeast (or 4 teaspoons bulk yeast)

~ 1 cup warm water

~ 1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)

~ 1/2 cup sour cream (use light sour cream, if you like)

~ 1 stick butter (or margarine) softened (if you want a lighter version of dinner rolls, use a half stick)

~ 1/3 cup sugar

~ 1 teaspoon salt

~ 6-7 cups flour

Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for several minutes. Let the dough rest for 20 minutes.

To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?).

Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie).

Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the "point" underneath. Let rise in a warm place for 45 minutes before baking.

Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet.

This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours.