Herb dinner rolls: these go with everything!

Recipe Summary

prep:
1 hr
cook:
12 mins
additional:
1 day
total:
1 day
Servings:
48
Yield:
48 crescent rolls
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.

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  • In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.

  • Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.

  • Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.

  • Bake in preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts

77 calories; protein 1.6g; carbohydrates 10.4g; fat 3.2g; cholesterol 14.9mg; sodium 68mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2003
This bread dough was wonderful! I can't eat chives so instead I added fresh crushed garlic basil and oregano. I cut the sugar down to 1/4 cup. Made very tender tasty crescent rolls with no kneading and very easy to handle dough! Thanks Read More
(23)

Most helpful critical review

Rating: 3 stars
04/15/2003
Came out hard as a rock. Read More
(27)
40 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/14/2003
Came out hard as a rock. Read More
(27)
Rating: 5 stars
04/14/2003
Made these last week and even the residential "picky" eater loved them! I was impressed with that. Thanks for sharing. Read More
(23)
Rating: 4 stars
04/14/2003
This bread dough was wonderful! I can't eat chives so instead I added fresh crushed garlic basil and oregano. I cut the sugar down to 1/4 cup. Made very tender tasty crescent rolls with no kneading and very easy to handle dough! Thanks Read More
(23)
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Rating: 5 stars
04/14/2003
What a wonderful recipe! Turned out fluffy and delicious! Read More
(18)
Rating: 3 stars
04/14/2003
I thought these were a little too sweet but my husband and 5 year old daughter loved them. I shaped them into normal rolls which I thought were more practical. Next time I would leave the sugar out. Read More
(17)
Rating: 5 stars
05/22/2003
These were sooo yummy. Light and flavorful! My whole family loved them. They are our new every holiday rolls. Read More
(17)
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Rating: 5 stars
05/22/2003
Mmmmmm... What a wonderful recipe! The rolls were light and yummy!! This will be our new Thanksgiving roll recipe! I took some to a friend's house and her family loved them too! What a treat! Read More
(14)
Rating: 5 stars
04/14/2003
Made these for Thanksgiving and they were a hit with my kids as well as with my father who I classify as "picky." Read More
(13)
Rating: 5 stars
02/16/2004
These rolls had excellent flavour and were gone in a day. My chives are not up yet so I used green onions and they were a bit strong. I halved the recipe and I only got a dozen not the 25 stated but this was not an issue as I was only making them for two of us. I loved that there was no kneading required. Thanks for the recipe. Read More
(8)
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