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Pumpkin Crescent Rolls
in Diana's Recipe Book
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|Servings: Makes 16 rolls|
The flavor of these biscuit-like rolls will remind you of pumpkin pie. The perfect dinner roll to serve with your Thanksgiving or Christmas dinner.
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup canned 100% pumpkin
3 tablespoons cooking oil
2 tablespoons brown sugar
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F (200 C) oven for 12-15 minutes or until golden brown. Serve warm.
Makes 16 rolls.
Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F (190 C) oven for 3 to 5 minutes.
|Date: October 30, 2002|