Another family recipe, courtesy of my Grandma. Bless up! An unusual recipe from the 1950’s.
Servings: 36 Calories: 150 each Equipment: One large and two small mixing bowls. Whisk, stirring spoon. measuring cups and spoons. Large baking pan.
Ingredients:
- 1 pkg active dry Yeast
- 1 3oz box butterscotch pudding mix
- 1 1/2 C whole Milk (cow), warmed to a low simmer
- 1/2 C Vegetable Oil
- 2 Eggs (lg)
- 2t table Salt
- 4 3/4 C All Purpose Flour
- 1/4 C Butter, melted
- 2/3 C unsweetened Coconut, shredded
- 1/3 C Walnuts, chopped
- 2 T All Purpose Flour
Instructions:
- Complete mise en place. measure, chop et al.
- Bloom the yeast in 1/2 C warm water.
- Whisk the hot milk into the butterscotch mix. Allow to cool.
- Add the oil to the butterscotch mix.
- Whisk the eggs into the pudding mix.
- Whisk the blooming yeast liquid into the pudding mix.
- Add the flour a cup at a time. The end dough will be stiff.
- Allow the dough to rise til double in size in a warm area. Will take approximately 2 hours.
- While dough is rising, prep the filling. Mix together the butter, coconut, brown sugar and flour. Set aside.
- Divide risen dough into three equal chunks.
- Roll the first chunk into a 15 inch circle. Then with a pizza roller, cut across six times, making 12 equal triangles
- At the large end of the wedge, dallop a healthy teaspoon of filling, then roll the wedge, beginning from the large end, making a crescent roll.
- Place the roll on a baking sheet. Once baking sheet is full, allow to rise again for one hour.
- Bake at 375 degrees for 12-15 minutes. Will be a light golden brown.
Bon Appetit!
