Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/2 cup warm water (110 to 115 )

  3. 1 cup warm milk (110 to 115 )

  4. 1 cup Sourdough Starter (recipe also in Recipe Finder)

  5. 1/2 cup vegetable oil

  6. 1/4 cup sugar

  7. 2 teaspoons salt

  8. 5 to 5-1/2 cups all-purpose flour


  10. 2 cups finely chopped fully cooked ham

  11. 2 hard-cooked eggs, chopped

  12. 1 small onion, chopped

  13. 1/2 cup condensed cream of mushroom soup, undiluted

Instructions Jump to Ingredients ↑

  1. Sourdough Ham Crescent Rolls Recipe photo by Taste of Home In a large bowl, dissolve yeast in warm water. Add the milk, Sourdough Starter, oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a medium stiff dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  3. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 12-in. circle; cut into eight wedges. Combine the filling ingredients; spread over wedges. Roll up from the wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise until doubled, about 45 minutes.

  4. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 rolls.


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