Pumpkin Crescent Rolls
from bhg.com
| Ingredients |
| 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 pumpkin |
| 3 tablespoons cooking oil |
| 2 tablespoons brown sugar |
| 2 teaspoons granulated sugar |
| 1/4 teaspoon ground cinnamon |
| Directions |
| 1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt. |
| 2. 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. |
| 3. 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. |
| 4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls. |
| Make-Ahead Tip: 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. oven for 3 to 5 minutes. |
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