Glazed Crescent Rolls Recipe

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Glazed Crescent Rolls Recipe

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"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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

  • 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
  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 baking sheets. Cover and let rise until doubled, about 20 minutes.
  4. 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

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