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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 36 |
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Start the dough for these attractive crescents the night before, and youâll have rich, flaky golden rolls the next morning to enjoy with your coffee. A sweet drizzle makes the buttery rolls hard to resist.Mary Schmittinger, Colgate, Wisconsin Ingredients:
1 cup butter, softened |
1-1/2 cups 4% small-curd cottage cheese |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
glaze: |
3 tablespoons butter |
1 cup confectioners' sugar |
3/4 teaspoon vanilla extract |
1 to 2 tablespoons water |
Directions:
1. In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle.
2. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Bake at 350° for 25-30 minutes or until golden brown. Cool on pans on wire racks.
3. For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls. Yield: 3 dozen.
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