Sour Cream and Chive Rolls You Have To Try

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Sour Cream and Chive Rolls

"Herb dinner rolls: those go with the whole thing!"

Ingredients :

1 cup bitter cream
1 teaspoon salt
1/2 cup white sugar
half of cup butter, melted
2 (.25 ounce) applications lively dry yeast
2 eggs, beaten
4 cups all-reason flour
1/four cup chopped fresh chives
half of cup warm water (a hundred and ten degrees F/forty five stages C)

Instructions :

Prep : 1H	Cook : 48M	Ready in : P1D

In a small saucepan, heat sour cream till very warm. Add salt, sugar, and melted butter. Cool until lukewarm.
In a large bowl, dissolve yeast in heat water. Mix in sour cream aggregate, eggs, flour, and chives. Cover, and refrigerate in a single day.
Preheat oven to 375 levels F (a hundred ninety tiers C). Grease baking sheets or line them with parchment paper.
Divide dough into four parts; shape every piece right into a ball. Cover dough rounds with plastic wrap while now not running with them.
Roll a ball into a 10-inch circle. Let dough rest while you roll out some other circle. Cut first circle into 12 skinny pie-formed portions. Starting at the wide quit, roll up each triangle, finishing with the factor. Curl the rims in in the direction of the point. Place point-facet down on organized baking sheets. Repeat with final dough. Allow crescent rolls to upward push until doubled in length, approximately half-hour.
Bake in preheated oven till golden brown, 12 to 15 mins.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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