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Pumpkin Crescents




Source of Recipe


Unknown


List of Ingredients




1 package active dry yeast
1 cup warm water (105 to 115 degrees F)
1 cup canned pumpkin
½ cup shortening
1/3 cup sugar
1 egg
1-1/2 teaspoon salt
5-6 cups flour
Margarine or butter, softened


Recipe



Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into 3 equal parts. Roll each part into 12-inch circle on floured surface. Spread with margarine; cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30-45 minutes. Heat oven to 400 degrees F. Bake until golden brown, 15-20 minutes.

Makes about 3 dozen rolls.


Bread Machine Notes: If you have a bread machine, you can halve the recipe and use your machine. Put on the dough cycle and then just finish the rolls. Here’s what I used:

1 package yeast or about 1-1/2 to 2 teaspoons yeast
¾ cup warm water
¾ cup canned pumpkin
¼ cup plus 1/8 cup shortening
1-2 tablespoons sugar
Small egg
1 teaspoon salt
About 4 cups flour

Actually this is more than ½ the recipe, but if your machine won’t handle 4 cups flour, then just halve the recipe and check your machine when it starts the kneading process and either add more flour, or add more liquid, depending on the dough.