Opals Double Butterscotch Crescent Rolls Recipes

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.

Steps:

• Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
• Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
• Heat oven to 400°F.
• Bake 12 to 18 minutes or until golden brown.

Steps:

• 1. FOR DOUGH- Heat milk to lukewarm. Add shortening, sugar, and salt. Stir in half of the flour and beat in the eggs.Then dissolve the yeast in 2 tablespoons warm water and add to the batter.
• 2. Beat thoroughly adding flour until it leaves the side of the bowl. Cover and let rise till doubled in size.
• 3. MEANWHILE- Mix the butterscotch filling---- Combine the brown sugar, butter, and water in a sauce pan. Heat to dissolve the sugar and butter and set aside to cool.
• 4. When dough has doubled in size , roll the dough out to 1/4 inch thickness to fit in a jelly roll pan. Spread with butterscotch filling, roll up in jelly roll fashion .
• 5. Cut off in 1/4 inch rounds and place over the remainder of the filling in a pyrex baking dish. Let rise until double and bake in 350 degreesd oven for 15 minutes.