GLAZED CRESCENT ROLLS

Glazed Crescent Rolls image

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 13

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 zest

Steps:

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.

Nutrition Facts :