SOURDOUGH HAM CRESCENT ROLLS

Sourdough Ham Crescent Rolls image

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 32 rolls.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 cup Sourdough Starter
1/2 cup vegetable oil
1/4 cup sugar
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
FILLING:
2 cups finely chopped fully cooked ham
2 hard-boiled large eggs, finely chopped
1 small onion, chopped
1/2 cup condensed cream of mushroom soup, undiluted

Steps:

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., 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., 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. , Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts :