Sourdough Ham Crescent Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1 cup
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 2 teaspoons salt
• 5 to 5-1/2 cups all-purpose flour
• 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

1. 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
4. . Curve ends to form a crescent shape. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375u0b0 for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

active dry yeast, warm water, warm milk, vegetable oil, sugar, salt, flour, fully cooked ham, eggs, onion, condensed cream

Taken from www.tasteofhome.com/recipes/sourdough-ham-crescent-rolls/ (may not work)