World’s Best Crescent Rolls

Do you know the feeling of gathering around the dinner table after church on Sunday and there is a gourmet meal spread out in front of you? What catches your eye to try first?! I always, always, always go for the rolls. I just love HOMEMADE, fresh, flaky dinner rolls. So when my mother in law made this recipe for Thanksgiving, I about died and wanted to put the entire basket on my plate.

These rolls are like eating a roll made from clouds! They are super soft and flaky. The rich taste of buttery bread feels your mouth and leaves you wanting nothing more! I dare you to try and not eat the entire pan when they come out of the oven!!


  • 2 T yeast
  • 1/2 c. warm water
  • 1 T white sugar
  • 1/2 c. butter
  • 1 (8oz) tub of sour cream
  • 1/2 c. white sugar
  • 2 eggs, beaten
  • 1 tsp. salt
  • 4-5 c. all purpose white flour
  • Butter (needed for brushing the dough and after cooking if desired)


  1. Mix yeast, sugar (1 T) and water. Set aside and allow to get bubbly.
  2. Heat butter in a saucepan until it is a low boil.
  3. Add sour cream and sugar (1/2 c) to the butter and take off the heat. Stir until combine. Allow to cool.
  4. When sour cream is cooled, add to the yeast mixture.
  5. Add eggs, salt and flour. Mix well (2-3 minutes). The dough will be a sticky dough but don’t worry.
  6. Cover the dough and let rise until double in size.
  7. Roll dough out into a big rectangle and brush with melted butter.
  8. Cut into triangle shapes about 6-8 inches long.
  9. Place on lined (or greased) baking sheets and allow to rise again.
  10. Bake at 375 for 10 minutes or until lightly brown edges.
  11. Brush with melted butter if desired and serve.

Makes about 2 1/2 – 3 dozen rolls, depending on how big the rolls are.

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