Rating: 3.75 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 1
  • 24 Ratings

One part whole wheat flour to five parts all-purpose flour keeps these incredible crescents light while still providing healthful whole grains. Canned pumpkin makes them perfect for Thanksgiving dinner or as a side to a hearty fall vegetable soup.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
45 mins
rise:
100 mins
bake:
15 mins at 375°
Servings:
36
Advertisement

Pumpkin Crescent Rolls with Honey Butter

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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).

Instructions Checklist
  • 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.

Instructions Checklist
  • 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).

Instructions Checklist
  • 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.

Tips

Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed.

Nutrition Facts (Pumpkin Crescent Rolls with Honey Butter)

140 calories; total fat 4g; saturated fat 3g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 22mg; sodium 103mg; potassium 77mg; carbohydrates 22g; fiber 1g; sugar 5g; protein 3g; trans fatty acid 0g; vitamin a 1166IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 20mg; iron 1mg.

Honey Butter

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Advertisement

Reviews

24 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 1