Saturday, October 11, 2014

Pumpkin Crescent Rolls

More pumpkin rolls.  These are also made with honey butter like the ones I showed the other day.  You can use just plain butter if you prefer.                                                                                                    
The ingredients:

  • 1 ½ cups pumpkin puree
  • ½ cup water
  • 4 T sugar
  • 3 T softened butter
  • 2 eggs
  • 1 t salt
  • 6 cups all-purpose flour
  • 2-1/2 tsp. rapid rise yeast
  • 3-4 additional T. melted butter or honey butter for brushing
Make the dough and let it rise until doubled.  Split it in half and roll each half into a circle.  Brush with butter.

Cut it into a dozen very sloppy wedges.  I got neater as I went along.

Roll them into crescents and place them on parchment covered cookie sheets.  Brush with more butter.
See how much neater the second tray is.  They taste really good no matter how sloppy they are.

Bake them at 350 degrees for about 14 minutes.  They should be golden on the bottom.

Serve with extra butter.  We have been eating them with some good cheddar cheese and honey crisp apples.  Honey crisp apples are the best!  These freeze very well and they actually develop more of a pumpkin flavor by the next day.  Just reheat and serve.