Pumpkin Dinner Crescents

The recipe Pumpkin Dinner Crescents can be made in approximately 2 hours and 40 minutes. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 147 calories. This recipe serves 16 and costs 20 cents per serving. 10 people were impressed by this recipe. Head to the store and pick up egg, brown sugar, canned pumpkin, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Betty Crocker. Overall, this recipe earns a rather bad spoonacular score of 26%. Try Best Ever Dinner Crescents, Dinner in a Pumpkin, and Dinner In A Pumpkin for similar recipes.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 135 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside. 2 In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy. 3 Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size. 4 Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into 15-inch circle. Spread with remaining 1 tablespoon butter. Cut into 16 wedges. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size. 5 Heat oven to 400°F. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm.

 

Step by step:

1. 1

2. In large bowl, mix 1 cup of the flour, the yeast, brown sugar, salt and pumpkin pie spice; set aside.

3. 2

4. In 1-quart saucepan, heat water, pumpkin and 3 tablespoons of the butter over medium heat to 120°F to 130°F, stirring occasionally.

5. Add pumpkin mixture and egg to flour mixture. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups flour to make a soft dough that leaves sides of bowl.

6. Place dough on floured surface. Knead 3 to 5 minutes or until dough is smooth and springy.

7. 3

8. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place about 1 hour or until double in size.

9. 4

10. Place dough on lightly floured surface. Knead a few times. Shape dough into a ball, then flatten.

11. Roll into 15-inch circle.

12. Spread with remaining 1 tablespoon butter.

13. Cut into 16 wedges.

14. Roll up each wedge, starting at wide end. On ungreased cookie sheet, place rolls with points underneath and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double in size.

15. 5

16. Heat oven to 400°F.

17. Bake uncovered 12 to 15 minutes or until golden brown.

18. Serve warm.

Nutrition Information:

covered percent of daily need