Sour Cream and Chive Rolls

Sour Cream and Chive Rolls

32 Reviews 5 Pics
  • Prep

    1 h
  • Cook

    12 m
  • Ready In

    1 d 1 h 42 m
Recipe by  MARBALET

“Herb dinner rolls: these go with everything!”

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Adjust Servings

Original recipe yields 48 crescent rolls



  1. In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
  2. In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
  4. Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
  5. Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
  6. Bake in preheated oven until golden brown, 12 to 15 minutes.

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Reviews (32)

Rate This Recipe


Came out hard as a rock.



Made these last week and even the residential "picky" eater loved them! I was impressed with that. Thanks for sharing.



This bread dough was wonderful! I can't eat chives so instead I added fresh crushed garlic, basil and oregano. I cut the sugar down to 1/4 cup. Made very tender, tasty crescent rolls with no kneading and very easy to handle dough! Thanks

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Amount Per Serving (48 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet



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Golden Crescent Rolls


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Blue Ribbon Overnight Rolls