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3-1/4 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar, divided
1 cup butter, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 large eggs
5 tablespoons butter, softened, divided
1 cup sugar
1 cup ground almonds
1 large egg, lightly beaten
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
1 cup confectioners' sugar
2 tablespoons 2% milk
1/4 teaspoon vanilla extract
In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon zest and remaining butter; mix well. Spread a third over each circle of dough.
Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.