OPAL'S DOUBLE BUTTERSCOTCH CRESCENT ROLLS

Opal's Double Butterscotch Crescent Rolls image

Yield 3 dozen rolls

Number Of Ingredients 21

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1 package dry yeast
1/4 cup warm water
1 (3-ounce) package butterscotch pudding mix
1 1/2 cups milk
1/2 cup butter
2 eggs
2 teaspoons salt
4 1/2 - 5 1/2 cups flour
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Filling:
1/4 cup butter, melted
2/3 cup brown sugar
2 tablespoons flour
2/3 cup grated coconut
1/3 cup pecan pieces
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Glaze:
1/2 cup brown sugar
2 tablespoons water
2 tablespoons butter
1 cup powdered sugar

Steps:

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.

Nutrition Facts : Nutritional Facts Serves