Here is the Pumpkin Crescent 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.
SERVING: Makes 16 Rolls
- 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
- In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
- 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.
- 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.
- 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.
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.
Source and picture: DianaDesserts