Coconut Crescent Rolls Recipes
ORANGE-COCONUT CRESCENT ROLLS
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast, and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and let rest for 15 minutes., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough in half. Roll each into a 12-in. circle. Brush with melted butter. Combine the coconut, sugar and orange zest; sprinkle over dough. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-16 minutes or until golden brown. Remove from pans to wire rack to cool. For glaze, combine the confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over warm rolls.,
Nutrition Facts : Calories 154 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 132mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT CRESCENT ROLLS
These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.-Mildred Bickley, Bristol, Virginia
Provided by Taste of Home
Time 45m
Yield 16 rolls.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight., For filling, combine butter and confectioners' sugar. Stir in coconut; set aside., Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges. , Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour., For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 87mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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