Serves: 5
Total Calories: 1,092
Yield: 3 dozen rolls
Soften yeast in warm water. Prepare pudding mix using 1 1/2 cups milk; when thickened, add melted butter. Blend unbeaten eggs, salt, and softened yeast into pudding. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise in a warm place about 1 1/2 hours.
Filling:
Combine melted butter, brown sugar, flour, coconut, and pecan pieces.
Divide dough into thirds and roll each part into a 15-inch circle; cut dough into 12 wedges, using a pastry wheel. Place rounded teaspoon of Filling onto each wedge and roll up, starting with the wide end. Place on cookie sheet in crescent form. Let rise in warm place about 1 hour. Bake at 375° for 12–15 minutes.
Glaze:
Combine brown sugar, water, and butter in saucepan. Bring to boil and boil 1 minute. Stir in powdered sugar; thin with milk, if necessary. Glaze rolls while still warm.
This Opal’s Double Butterscotch Crescent Rolls recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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