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Orange-Coconut Crescent Rolls

 Orange-Coconut Crescent Rolls
24 ServingsPrep: 35 min. + rising Bake: 15 min.

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 egg
  • FILLING:
  • 2 tablespoons butter, melted
  • 1/2 cup flaked coconut, toasted
  • 1/2 cup sugar
  • 2 teaspoons grated orange peel
  • ORANGE GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons orange juice

Directions

  • In a large bowl, combine 2-1/2 cups flour, sugar, yeast, and salt. In
  • a small saucepan, heat milk and butter to 120°-130°. Add to
  • dry ingredients; beat just until moistened. Add egg; beat until
  • smooth. Stir in enough remaining flour to form a firm dough. Cover
  • and let rest for 15 minutes.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Divide dough in half. Roll each into a 12-in. circle.
  • Brush with melted butter. Combine the coconut, sugar and orange

2 of 2

Orange-Coconut Crescent Rolls (continued)

Directions (continued)

  • peel; sprinkle over dough. Cut each circle into 12 wedges. Roll up
  • wedges from the wide ends and place point side down 2 in. apart on
  • greased baking sheets. Curve ends to form crescents. Cover and let
  • rise until doubled, about 30 minutes.
  • Bake at 375° for 12-16 minutes or until golden brown. Remove from
  • pans to wire rack to cool. For glaze, combine the confectioners'
  • sugar and enough orange juice to achieve desired consistency.
  • Drizzle over warm rolls.
  • Yield: 2 dozen.
Nutritional Facts: 1 crescent roll equals 154 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.