Recipe: Refrigerator Sour Cream Crescent Rolls

REFRIGERATOR SOUR CREAM CRESCENT ROLLS

2 1/2 teaspoons (1 envelope) active dry yeast
2/3 cup warm water (105-115 degrees F)
1/4 cup sugar, divided use
1/4 cup (1/2 stick) unsalted butter
1/2 cup sour cream
1 large egg, beaten
3/4 teaspoon salt
2 3/4 cups unbleached all-purpose flour
3 tablespoons unsalted butter, melted, for brushing
1 egg, beaten, for glaze
Poppy or sesame seeds, for sprinkling (optional)

TO MAKE THE DOUGH:
Sprinkle yeast over warm water in a small bowl with a pinch of the sugar; set aside for 10 minutes. The yeast should bubble.

Meanwhile, melt butter in microwave in a small bowl, then place in mixing bowl of a heavy-duty electric mixer. Add remaining sugar, butter and sour cream. Let cool a few minutes while you wait for the yeast.

To the mixing bowl, add the yeast, egg, salt and 1 cup of the flour. Mix on medium-low speed for 2 minutes. On low speed, gradually add remaining flour to form a soft dough; it will be uneven but not sticky on the surface. Place in a greased 2-quart bowl and cover with greased plastic wrap or a lid. Refrigerate at least 8 hours or up to 2 days. Dough will rise to double in bulk, so use a bowl that is big enough.

TO SHAPE AND BAKE THE ROLLS:
Line 2 large baking sheets with parchment paper. Turn the cold dough out onto a lightly floured work surface and knead a few times until smooth. Cut the dough in half. On a lightly floured work surface, roll each portion into a 10-inch circle. Brush with melted butter.

With a sharp knife or pastry wheel, cut each circle into 12 equal wedges. Beginning at the wide end, firmly roll each wedge up toward the point. Place with tip down, 2 inches apart, on prepared baking sheets; curve the ends inward to form crescents. Cover loosely with plastic wrap and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 375 degrees F.

Brush each roll with egg. If desired, sprinkle with poppy or sesame seeds, or a combination.

Bake 12 minutes, or until golden brown.

Makes 24 small crescents
Adapted by Beth Hensperger from a recipe in Bon Appetit magazine