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Yogurt Crescent Rolls

Yield 4 dozen (serving size: 1 roll)
Make Ahead. Yogurt adds so much richness to these soft twirls you'll think you're eating buttery sour cream rolls.

Ingredients

  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 1/2 cup warm water (105° to 115°)
  • 5 1/4 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 (8-ounce) carton plain low-fat yogurt
  • 1 large egg
  • 1 large egg white
  • Butter-flavored cooking spray

Nutrition Information

  • calories 73
  • caloriesfromfat 22 %
  • fat 1.8 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.9 g
  • carbohydrate 12.1 g
  • fiber 0.4 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 55 mg
  • calcium 0.0 mg

How to Make It

  1. Combine yeast and warm water; let stand 5 minutes. Combine yeast mixture, 2 cups flour, sugar, and next 5 ingredients in a mixing bowl; beat at medium speed of an electric mixer until smooth. Stir in 3 cups flour. Cover; chill 8 hours.

  2. Sprinkle remaining 1/4 cup flour over work surface. Punch dough down; divide into fourths. Roll each fourth into a 10-inch circle on floured surface. Coat circles with cooking spray; cut each circle into 12 wedges. Roll up wedges, beginning at wide ends; place on baking sheets coated with cooking spray, point sides down. Cover; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  3. Preheat oven to 375°.

  4. Bake rolls at 375° for 10 minutes or until golden.

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