Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Coconut Crescent Rolls

These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia

16 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

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
FILLING:
2 tablespoons butter, softened
1/4 cup confectioners' sugar
1/4 cup flaked coconut
GLAZE:
1 egg
2 tablespoons milk
1/4 cup flaked coconut

Directions

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.

2 of 2

Coconut Crescent Rolls (continued)

Directions (continued)

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. Yield: 16 rolls.

Nutrition Facts: 1 roll equals 152 calories, 9 g fat (6 g saturated fat), 48 mg cholesterol, 87 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.