Coconut Crescent Rolls

Name: Coconut Crescent Rolls
Ingredients: 1-1/8 teaspoons active dry yeast; 2 tablespoons warm water (110° to 120°); 1/2 cup warm heavy whipping cream, (110° to 120°); 2 tablespoons plus 2 teaspoons sugar; 1 egg; 1-2/3 cups all-purpose flour, divided; 1/4 teaspoon salt; 1/4 cup cold butter, cubed; 2 tablespoons butter, softened; 1/4 cup confectioners' sugar; 1/4 cup sweetened shredded coconut; 1 egg; 2 tablespoons milk; 1/4 cup sweetened shredded coconut

14 ingredients

6 steps

Ingredients

1-1/8 teaspoons active dry yeast
2 tablespoons warm water (110° to 120°)
1/2 cup warm heavy whipping cream, (110° to 120°)
2 tablespoons plus 2 teaspoons sugar
1 egg
1-2/3 cups all-purpose flour, divided
1/4 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons butter, softened
1/4 cup confectioners' sugar
1/4 cup sweetened shredded coconut
1 egg
2 tablespoons milk
1/4 cup sweetened shredded coconut

Directions

1

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.
2

For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
3

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.
4

Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased
5

. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour.
6

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.