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Bread Machine Danish Yeast Rolls

Danish Yeast Rolls
These buttery-rich Danish sweet rolls will turn an ordinary occasion into a special event. This recipe makes the dough in a bread machine.
Yield 24 rolls
0

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Ingredients

  • 1 cup milk
  • 3/4 cup butter (room temperature)
  • 3 large egg yolks (room temperature)
  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

FILLING

  • 2 tablespoons unsalted butter (melted)
  • 4 tablespoons granulated sugar
  • 1/2 cup coconut

POWDERED SUGAR GLAZE

  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 to 1 1/2 tablespoons water (add more/less to achieve desired consistency)

Instructions

  • BREAD MACHINE METHOD
    Have milk at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. When cycle is complete, continue with SHAPING, RISING, BAKING section below. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Divide dough into 2 equal parts. Refrigerate half of dough until ready to use. On lightly floured surface, roll the other half into a 12×9-inch rectangle. Brush with half of melted butter. Sprinkle with half of sugar and coconut. Starting with longer side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased cookie sheet.
    Repeat directions with remaining half of dough.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Preheat oven to 350°F.
  • Bake for 20 to 25 minutes. Remove from cookie sheets; place on wire racks with parchment paper underneath (to catch glaze).
  • Prepare powdered sugar glaze: Combine all ingredients in small mixing bowl; beat until smooth. Drizzle over rolls; serve warm.

Notes

Photo by Matt Weber.

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