Tasty, buttery crescent rolls that divide the work into two days.
- 2 cups flour (sifted)
- 2 cups butter (softened)
- 1 egg yolk
- 3/4 cups sour cream
- 1/2 cup sharp cheddar cheese (shredded, optional)
Measure flour into a large bowl and cut in butter. If making cheese butter horns, add cheese and mix thoroughly. Sit in egg yolk and sour cream. Form into a ball and wrap with plastic wrap. Chill overnight. Divide into 3 portions and roll each portion out into a 12" circle. Cut each circle into 12 wedges and roll up, beginning with the wide end. Place each on a greased baking sheet with the point tucked under. Bake at 375 degrees for 20 minutes.
For Cheese Butterhorns add 1/2 c. of finely grated sharp cheddar cheese. These are good with beef stick pieces baked inside.