PUMPKIN DINNER CRESCENTS
Canned pumpkin lends golden color and fantastic fall flavor to yeast dinner rolls.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside.
- In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy.
- Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size.
- Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into 15-inch circle. Spread with remaining 1 tablespoon butter. Cut into 16 wedges. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size.
- Heat oven to 400°F. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Roll, Sodium 170 mg, Sugar 4 g, TransFat 0 g
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H Good
[email protected]Can't wait to try this!
Aamino Yaasmiin
[email protected]Thanks for sharing this recipe!
Ella Dike
[email protected]I would recommend this recipe to anyone who loves pumpkin and is looking for an easy and delicious appetizer or side dish.
Sharif Rahimoon
[email protected]Overall, I thought these pumpkin dinner crescents were a good recipe. They were easy to make and they tasted delicious. I would definitely make them again.
Kaleem Khan
[email protected]These were a bit dry. I think I should have added more milk to the dough.
King Sara
[email protected]I had some trouble getting the crescents to rise. I think I might have overmixed the dough.
Khizra Umair
[email protected]These were a bit too sweet for my taste, but they were still good.
Elam Jamile
[email protected]I made these crescents for a Halloween party and they were a big hit! They were so cute and festive.
MD Mon
[email protected]Yum!
Minister Robert Martinez Jr.
[email protected]I followed the recipe exactly and the crescents turned out perfectly. They were golden brown and flaky.
Estub Gashaw
[email protected]These were easy to make and they tasted great! I will definitely be making them again.
Mamoon Bhutto
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these crescents. They were light and fluffy, and the pumpkin flavor was subtle.
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[email protected]These were delicious! I used canned pumpkin and they still turned out great.
Adesina Warees
[email protected]I've made these pumpkin dinner crescents several times now and they're always a favorite. They're so versatile - I've served them as an appetizer, side dish, and even dessert.
Bundala Mahona
[email protected]I made these crescents for a potluck and they were a huge success! They were gone in minutes.
Bilal Jutt
[email protected]These pumpkin dinner crescents were a hit at our Thanksgiving dinner! They were so easy to make and they tasted delicious. Everyone loved them.