1 Pkg Yeast, active dry or compressed
¼ Cup Warm water
3½ Cups Flour (un-sifted, regular all-purpose)
1 Teaspoon Salt
¾ Cup Sugar
1 Cup Butter (firm)
2 Eggs, slightly beaten
¾ Cup Commercial sour cream
2 Teaspoons Vanilla
Flour

Directions

· Soften yeast in warm water
· Sift flour, salt and ¼ cup of sugar into a large bowl
· Cut in butter until mixture resembles fine crumbs
· Stir in yeast mixture, eggs, sour cream, and vanilla to make a smooth dough
· Use your hands to form dough into a ball
· Seal ball in a plastic bag or wrap airtight in plastic film
· Refrigerate for at least 2 hours or overnight (you can keep
 wrapped dough in the refrigerator up to 4 days)
· Divide dough in half; wrap and return half to refrigerator
· Roll out the other half on a lightly floured board to a
12” x 18” rectangle; Fold in thirds, as for Danish pastry
· Roll out again to a 12” x 18” rectangle; fold into thirds
· Roll out once more to a 12” x 18” rectangle; fold into thirds
· Cut dough in half to form (2) 6” squares
· Turn corners of one square of the dough to form a circle
· Sprinkle board with about 2 tablespoons of remaining sugar
· Roll dough out to a 12” circle
· Cut circle into 8 equal size wedges
· Roll up each wedge, starting with wide end, and curve into
crescent shape with point on underside
· Place on a greased baking sheet
· Repeat rolling, folding and shaping of all of the dough
· Let rolls rise for about 45 minutes or until puffy

Bake at 375° for 12 to 15 minutes or until golden brown
Makes 32 crescents




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