Glazed Crescent Rolls

Name: Glazed Crescent Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm water (110° to 115°), divided; 5 tablespoons butter, softened, divided; 1 cup mashed cooked acorn squash; 1 egg; 3 tablespoons sugar; 1/4 teaspoon salt; 5 cups all-purpose flour; 1 cup confectioners' sugar; 3 tablespoons tangerine or orange juice; 1 tablespoon butter, softened; 1 teaspoon grated tangerine or orange peel

12 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
5 tablespoons butter, softened, divided
1 cup mashed cooked acorn squash
1 egg
3 tablespoons sugar
1/4 teaspoon salt
5 cups all-purpose flour
1 cup confectioners' sugar
3 tablespoons tangerine or orange juice
1 tablespoon butter, softened
1 teaspoon grated tangerine or orange peel

Directions

1

In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft 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 until doubled, about 1 hour.
3

Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased
4

. Cover and let rise until doubled, about 20 minutes.
5

Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.