Coconut Crescent Rolls

• 1-1/8 teaspoons active dry yeast
• 2 tablespoons warm water (110u0b0 to 120u0b0)
• 1/2 cup warm heavy whipping cream, (110u0b0 to 120u0b0)
• 2 tablespoons plus 2 teaspoons sugar
• 1 egg
• 1-2/3 cups all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 2 tablespoons butter, softened
• 1/4 cup confectioners' sugar
• 1/4 cup sweetened shredded coconut
• 1 egg
• 2 tablespoons milk
• 1/4 cup sweetened shredded coconut

1. In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight.
2. For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
3. Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges.
4. Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased
5. . Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour.
6. For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375u0b0 for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, water, warm heavy whipping cream, sugar, egg, flour, salt, cold butter, butter, confectioners, coconut, egg, milk, coconut

Taken from www.tasteofhome.com/recipes/coconut-crescent-rolls/ (may not work)