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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Crescent Rolls with Honey Butter

Makes: 36 servings
Prep 45 mins Rise 1 hr 40 mins Bake About375°F 15 mins
Pumpkin Crescent Rolls with Honey Butter
Ingredients
  • 5 1/2 - 6  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1  cup  canned pumpkin
  • 1  cup  water
  • 1/2  cup  nonfat dry milk powder
  • 6  tablespoons  butter
  • 1/3  cup  packed brown sugar
  • 2  tablespoons  honey
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 2  eggs
  • 1  cup  whole wheat flour
  •  Honey Butter
  • 2  tablespoons  butter, melted
Directions

1. In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.

2. In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120 degrees F to 130 degrees F) and butter just melts. Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.

5. On the lightly floured surface, roll each dough portion into a 12-inch circle. Spread with Honey Butter. Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375 degrees F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) Brush tops of rolls with melted butter. Serve warm.

From the Test Kitchen
  • Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed.
Honey Butter
Start to Finish 5 mins
Ingredients
  • 1/4  cup  butter, softened
  • 2  tablespoons  honey
Directions Honey Butter::

1. In a small mixing bowl beat butter and honey with an electric mixer on low speed until light and fluffy.

Nutrition Facts (Pumpkin Crescent Rolls with Honey Butter)
  • Servings Per Recipe 36,
  • cal. (kcal) 140,
  • Fat, total (g) 4,
  • chol. (mg) 22,
  • sat. fat (g) 3,
  • carb. (g) 22,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 3,
  • vit. A (IU) 1166,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 103,
  • Potassium (mg) 77,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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