Thought since I was on a roll with the Pumpkin, I would add one last Pumpkin recipe to the party!
I saw these a few weeks ago, and thought about making them for Thanksgiving, but wanted to try them out beforehand. There is nothing worse than trying a new recipe out in a holiday meal and its awful!
These were so easy to make, and they were delicious! Soft, perfect texture for a dinner roll, and the most beautiful color for a fall meal. Thanksgiving dinner worthy? You better believe it!
I made minor changes to the recipe, out of ingredient’s sake – I used canola oil instead of softened butter. I am thinking it likely helped allow the pumpkin flavor to come through a little more, and that made them even better.
I must admit though, I wish I would have paid attention to the quantity that the recipe made – 36 rolls. I really should have halved the recipe for a trial run, but its too late now! We just have a lot of little goodies to eat. Good thing they are low in fat and calories!
Pumpkin Crescent Dinner Rolls
adapted from A Taste of Home
- 2 teaspoons active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1-1/4 cups canned pumpkin
- 1/2 cup butter, softened
- 1/3 cup sugar
- 2 eggs
- 2 teaspoons salt
- 2-1/2 cups whole wheat flour
- 4-1/2 to 5 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
- Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks. Yield: 3 dozen.
Nutritional Analysis: One roll equals 134 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.