Unleavened Crescent Rolls

Submitted by United Church of God on Wed, 2011-03-30 13:51
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Description

A versatile and delicious crescent roll, great for breakfast or dinner.

Summary

Yield
Dozen
Source

Carolyn Winner, Marietta, Ohio; Colleen Ebright, Sedro Woolley, Washington

Prep time30 minutes

Ingredients

2Cupflour (sifted)
1⁄4Teaspoonsalt
2⁄3Cupbutter
1 egg
3⁄4Cupsour cream
1 1⁄2Cupnuts (finely chopped)
3⁄4Teaspooncinnamon
1⁄2Cupsugar
1Cuppowdered sugar
2Tablespoonhot water (optional)
1⁄4Teaspoonvanilla (optional)

Instructions

Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well. Shape dough into a ball. Wrap in waxed paper and chill overnight. Divide dough into three parts. On lightly floured board, roll each into a 12-inch circle, then cut into 12 wedges. You can cut smaller or larger wedges depending on the size roll you want. Mix sugar, nuts and cinnamon and sprinkle each wedge with sugar mixture. Starting at the wide edge roll up each wedge. Place on an ungreased baking sheet with point tucked underneath. Bake at 350º for 20-25 minutes. Remove from the oven and frost at once with 1 cup powdered sugar blended with 2 tablespoons of hot water and ¼ teaspoon vanilla, if desired. Makes 3 dozen.

Notes

Can make basic crescent dinner roll by leaving out nuts, cinnamon, and sugar an not using powdered sugar icing. After rolling up each wedge, brush with beaten egg and sprinkle with poppy seeds or sesame seeds.

Variation:

Put ½ teaspoon of any firm jam on dough before rolling up. Dip in egg whites and bake as directed.

 

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