Prep 1 hr
Cook 45 mins
I love serving these rolls with a Vegetable Soup. It is worth the few minutes that it takes to prepare these dinner rolls.
- 2 teaspoons active dry yeast
- 1 1⁄2 cups warm water (110 degrees to 115 degrees)
- 1 1⁄4 cups cooked pumpkin or 1 1⁄4 cups canned pumpkin
- 1⁄2 cup stick margarine, softened
- 1⁄3 cup sugar
- 2 eggs
- 2 teaspoons salt
- 2 1⁄2 cups whole wheat flour
- 4 1⁄2-5 cups all-purpose flour
- Dissolve yeast in warm water in a large mixing bowl. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour. Blend in ingredients until the mixture is smooth. Next, stir in enough all-purpose flour to make the mixture into a soft dough that can be rolled out. Remove dough from bowl and put it on a floured surface. Slowly kneed dough with small amounts of flour until it is smooth and can be stretched. This takes me about 6 minutes. Place dough into a large greased bowl, turning dough to grease all sides. Cover and let the dough rise in a warm place until dough doubles (about 1 hour). My grandmother taught me this trick. Preheat the oven to 200 degrees and lower rack to the bottom. Place a terry clothe towel over top of dough and place in over. Turn off heat and let rise.
- Grease a cookie sheet; set aside. After dough has doubled, punch in down with your fist. Once again, turn it out onto a lightly floured surface and divide into three portions. Roll out dough to form a 12 inch circle and cut into 12 wedges. Roll up each wedge starting from the wide end. Place pointed side down on the cookie sheet with 2 inches apart and curve ends to form a crescent shape.
- You are almost done. Preheat oven to 400 degrees. Cover crescents with a terry towel and let rise until doubled (about 30 minutes). Bake for 12-15 minutes. Place on wire rack to cool. Now Enjoy!
These are always the hit of the holidays. We've used squash in this recipe for years, since our garden is overflowing. After I roll out the dough, I brush it with softened butter, then roll it up. What delicious flavor!