Pumpkin Crescent Rolls

​My mom makes the BEST homemade yeast rolls and this year, she is going to be at my house for Thanksgiving!  (hint, hint, hint, mom)  I do have a batch of pumpkin crescent rolls in my freezer just in case we get too busy and these are ALMOST as good as my mom's famous rolls.  I served these rolls at my Halloween get together and I put the leftovers in the freezer.   (mostly to stop myself from eating them.)  This roll recipe came from Better Homes and Gardens and I have a feeling it is going to become a holiday tradition at my house.  

Pumpkin Crescent Rolls with Honey Butter
5 1/2 - 6 cups all-purpose flour
1 package active dry yeast
1 cup canned pumpkin
1 cup water
1/2 cup nonfat dry milk powder
6 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup whole wheat flour
Honey Butter
2 tablespoons butter, melted

In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.

In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120 degrees F to 130 degrees F) and butter just melts. 

​Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. 

Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.
On the lightly floured surface, roll each dough portion into a 12-inch circle. 

​Spread with Honey Butter. 

​Cut each dough circle into 12 wedges. 

​To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. 

​Cover; let rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 375 degrees F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) 

Brush tops of rolls with melted butter. Serve warm.

​As an added bonus - here is all of the nutritional information for the rolls...
Nutrition Facts (Pumpkin Crescent Rolls with Honey Butter) 
Servings Per Recipe 36,
cal. (kcal) 140,
Fat, total (g) 4,
chol. (mg) 22,
sat. fat (g) 3,
carb. (g) 22,
Monosaturated fat (g) 1,
dietary fiber (g) 1,
sugar (g) 5,
protein (g) 3,
vit. A (IU) 1166,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 44,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 103,
Potassium (mg) 77,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
Just in case your mom is not going to show up at your house to make rolls this Thanksgiving, be prepared with a batch of pumpkin crescent rolls.  

Ciao!

Click here for a printable version of this recipe