preparation
Soften yeast in warm water. Sift flour, salt and 1/4 cup of the sugar into a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball. Seal in plastic. Refrigerate for at least 2 hours or overnight. Divide dough in half; wrap and return half to refrigerator. Roll on a lightly floured board to 12 x 18-inches. Fold in thirds. Roll out again on floured board to same size, repeat folding. Repeat process 1 more time; cut in half to form two 6-inch squares. Turn in corners to form circle. Sprinkle board with about 2 tablespoons of sugar. Roll out to a 12-inch circle. Cut in 8 wedges. Roll up each wedge and place on greased baking sheet. Repeat until all is rolled. Let rolls rise until puffy (about 45 minutes). Bake at 375° for 12 to 15 minutes, until golden brown. Makes 32 crescents. |