Description
This recipe makes up to 3 dozen soft crescent rolls that are great for Thanksgiving or Christmas!
|
Directions
In a large bowl, dissolve yeast in the warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.
Punch the dough down, turn onto a lightly floured surface; divide into 3 portions. Roll each portion into a 12 inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down about 2 inches apart on greased baking sheets. Curve the ends to form crescents.
Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes. Makes about 3 dozen.
|
|
 |
Ingredients
 1 pkg instant dry yeast ( 2 1/4 tsp.)
1 1/2 cups warm water (110-115 degrees)
1 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup butter, softened
1/3 cup sugar
2 eggs
2 tsp. salt
2 1/2 cups whole wheat flour
4 1/2- 5 cups all-purpose flour
|
|