Pumpkin Crescent Rolls
User Reviews
5
Pumpkin Crescent Rolls
Description
This recipe begins by activating yeast in warm water with honey, then mixing in pumpkin puree, dry milk, butter, brown sugar, eggs, and flours including whole wheat and all-purpose for texture and flavor. Pumpkin pie spice and salt add warmth and balance. The dough is kneaded until smooth and elastic, then left to rise until doubled in size, developing flavor and lightness.
After resting, the dough is divided and rolled out into circles, brushed generously with a cinnamon honey butter, cut into wedges, and shaped into crescent rolls. Baking the rolls yields a soft exterior with a tender crumb infused with pumpkin and sweet spice notes, accented by the cinnamon honey butter layer.
The pumpkin crescent rolls are delightful served warm, possibly with additional butter or honey. They pair well with autumnal meals or as a seasonal breakfast or snack. Their soft texture and pleasant spice make them versatile for various occasions.
To ensure success, use the right water temperature to activate yeast properly and avoid overpacking sugar to maintain dough balance. Salted butter is standard but can be swapped for unsalted if desired. The recipe allows use of all-purpose flour alone for simplicity. Accurate measuring and kneading improve texture.
Ingredients
Pumpkin Crescent Rolls
- 1 active dry yeast package
- 1 cup water about 105 F, warm
- 2 tablespoons honey
- 1 cup pumpkin at room temperature, puree
- 1/2 cup nonfat dry milk instant
- 6 tablespoons butter softened
- 1/3 cup brown sugar
- 2 egg at room temperature, large
- 5 ½-6 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
Cinnamon Honey Butter
- 1/4 cup butter softened
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
Melted butter
- 2 tablespoons butter melted
Instructions
- In a large bowl, stir together yeast, water, and honey. Let sit 5-10 minutes, or until foamy.
- Stir in pumpkin puree, dry milk, butter, brown sugar, and eggs until combined.
- Add 2 cups all-purpose flour, whole wheat flour, salt, and pumpkin pie spice. Stir to combine.
- Continue adding in enough all-purpose flour to make a soft dough.
- Knead dough for about 3-5 minutes, or until smooth and elastic.
- Place in a lightly greased bowl, and cover.
- Let rise until double, about 1-1 ½ hours.
- Turn dough onto lightly floured surface, and divide into three pieces.
- Cover, and let rest 10 minutes.
- Meanwhile, beat cinnamon honey butter ingredients together. Set aside.
- Roll each piece of dough into 12-inch circle.
- Spread with 1/3 of cinnamon honey butter, and cut into 12 pieces.
- Repeat with remaining two pieces of dough and remaining cinnamon honey butter.
- Place shaped rolls on greased baking sheets, point side down, about 2-3 inches apart.
- Cover, and let rise about 30 minutes.
- Preheat oven to 375 F.
- Bake rolls for about 12-15 minutes, or until light golden brown.
- Brush warm rolls with additional melted butter.
Notes
- Confirm the water temperature for yeast activation is about 105°F; too hot or cold affects rising.
- Use pure pumpkin puree rather than pumpkin pie mix to avoid unwanted spices and sugars.
- Salted butter is typical but unsalted can be used according to preference.
- Measure brown sugar loosely for a mild sweetness; pack it if a sweeter roll is desired.
- All-purpose flour can replace whole wheat for a lighter crumb if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36rolls
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 193kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 89mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
