Friday, October 17, 2014
Homemade Pumpkin Crescent Rolls
These are so, so yummy and perfect for fall. I love the orange color the pumpkin gives these rolls. Fun for serving with soup or eating plain. This are a delight in your mouth!
Pumpkin Crescent Rolls
2 1/2 tsp. active dry yeast or 2 packages
1 cup warm water (110-115 F)
1 can (15 oz.) of pumpkin
1/2 cup sugar
1/2 cup butter, softened
1 1/2 tsp. salt
5 - 5 1/2 cups flour
extra softened butter for brushing (about 1/4 cup)
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in pumpkin, sugar, butter, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
Bake at 375 degrees for 12-15 minutes or until golden brown.
Recipe Source: adapted from a Taste of Home Magazine