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Glazed Crescent Rolls Recipe

"Squash is the 'secret ingredient' in these lovely golden rolls," confides Carole Burke of Waucoma, Iowa. "They have a light delicate flavor and a tangy glaze."

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Glazed Crescent Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 16 Servings

30 15 45

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
GLAZE:
1 cup confectioners' sugar
3 tablespoons tangerine or orange juice
1 tablespoon butter, softened
1 teaspoon grated tangerine or orange peel

Directions

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.
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.
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 baking sheets. Cover and let rise until doubled, about 20 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.

Originally published as Glazed Crescent Rolls in Country Woman May/June 2001, p41