“I love serving these rolls with a Vegetable Soup. It is worth the few minutes that it takes to prepare these dinner rolls.”
READY IN:
1hr 45mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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!

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