Recipes and Cooking Pumpkin Crescent Rolls with Honey Butter 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 5, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Rise Time: 1 hrs 40 mins Bake Time: 15 mins Total Time: 45 mins Servings: 36 Jump to Nutrition Facts Ingredients 5 ½ cup all-purpose flour 1 package active dry yeast 1 cup canned pumpkin 1 cup water ½ cup nonfat dry milk powder 6 tablespoon butter ⅓ cup packed brown sugar 2 tablespoon honey 1 teaspoon salt ½ teaspoon ground cinnamon 2 eggs 1 cup whole wheat flour Honey Butter 2 tablespoon butter, melted Honey Butter ¼ cup butter, softened 2 tablespoon honey Directions In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside. 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. 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). 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. 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). 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. Honey Butter Honey Butter: In a small mixing bowl beat butter and honey with an electric mixer on low speed until light and fluffy. Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed. Rate it Print Nutrition Facts (per serving) 140 Calories 4g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 140 % Daily Value * Total Fat 4g 5% Saturated Fat 3g 15% Cholesterol 22mg 7% Sodium 103mg 4% Total Carbohydrate 22g 8% Total Sugars 5g Protein 3g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 77mg 2% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.