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 egg
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

1 comment:

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