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Pumpkin Dinner Crescents
Pumpkin Dinner Crescents
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Prep Time:
25 minutes
Total Time:
2 hours 40 minutes
Pumpkin adds rich flavor and color to yeast rolls.
Ingredients:
  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • 1 package regular active dry yeast
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 2 to 3 teaspoons pumpkin pie spice
  • 3/4 cup water
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 4 tablespoons butter or margarine, softened
  • 1 egg
Instructions:
  • Combine 1 cup of flour with yeast, brown sugar, salt, and pumpkin pie spice in a large bowl; set aside.
  • In a 1-quart saucepan, gently warm water, pumpkin, and 3 tablespoons of butter over medium heat until the temperature reaches 120°F to 130°F, stirring occasionally. Combine pumpkin mixture and egg with flour mixture. Use an electric mixer on medium speed for 3 minutes, making sure to scrape the bowl occasionally. Next, hand stir in only enough of the remaining 2 1/2 to 3 cups of flour until a soft dough forms and pulls away from the sides of the bowl. Transfer the dough to a floured surface and knead for 3 to 5 minutes until it becomes smooth and springy.
  • Place the dough in a generously greased large bowl, ensuring all sides are coated with shortening. Cover the bowl and allow the dough to rise in a warm place for approximately 1 hour or until it has doubled in size.
  • Transfer dough to a lightly floured surface and knead briefly. Form dough into a ball and flatten it into a 15-inch circle. Spread 1 tablespoon of butter on top. Cut the dough into 16 wedges. Roll each wedge, starting from the wide end. Place the rolls on an ungreased cookie sheet with the points underneath, slightly curved. Cover and let them rise in a warm place for 20 to 30 minutes, or until doubled in size.
  • Preheat the oven to 400°F. Bake without cover for 12-15 minutes until beautifully golden brown. Serve while warm.

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