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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.Mildred Bickley, Bristol, Virginia 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 king arthur unbleached 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:
1. 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.
2. For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
3. 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.
4. 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.
5. 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.
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