Danish Yeast Rolls
Serve these buttery-rich Danish sweet rolls to turn an ordinary occasion into a special event.
Yield: 24 rolls
- 1 cup milk
- ¾ cup butter, room temperature
- 3 egg yolks, room temperature
- 1½ tsp salt
- ¼ cup sugar
- 3 cups bread flour
- 2¼ tsp (one package, ¼oz) RED STAR Active Dry Yeast
- 1 Tbsp butter, melted
- 2 Tbsp sugar
- ¼ cups coconut
POWDERED SUGAR GLAZE
- 1 cup powdered sugar
- ½ tsp vanilla
- 3 to 4 tsp water (add more/less to achieve desired consistency)
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.
- Combine yeast, 1 cup flour, and other dry ingredients. Heat milk to 120°-130°F.
- Hand-Held Mixer Method: Combine dry mixture, milk and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg yolks; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with SHAPING, RISING, BAKING section below.
- Stand Mixer Method: Combine dry mixture, milk and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg yolks; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with SHAPING, RISING, BAKING section below.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add milk, butter and egg yolks. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Continue with SHAPING, RISING, BAKING section below.
SHAPING, RISING AND BAKING
- Divide dough into 2 parts. Refrigerate half of dough until ready to use. On lightly floured surface, roll half into a 12x9-inch rectangle. Brush with 1 TBSP melted butter. Sprinkle with 2 TBSP sugar and ¼ cup 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. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven 20 to 25 minutes. Remove from cookie sheets. Prepare Powdered Sugar Glaze: Combine all ingredients in small mixing bowl; beat until smooth. Drizzle over rolls; serve warm.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
- Recipe featured at Thyme In Our Kitchen.