Unleavened Crescent Rolls
By
Carolyn Winner, Marietta, Ohio; Colleen Ebright, Sedro Woolley, Washington
A flaky, tender crescent roll, great for breakfast, dinner or dessert.
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yield
36 Rolls
Ingredients
2 cups flour (sifted) 1⁄4 teaspoon salt 2⁄3 cup butter 1 egg 3⁄4 cup sour cream 1 1⁄2 cups nuts (finely chopped) 3⁄4 teaspoon cinnamon 1⁄2 cup sugar 1 cup powdered sugar 2 tablespoons hot water (optional) 1⁄4 teaspoon vanilla (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 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 and 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.
