Pumpkin Crescent Rolls

Pumpkin Crescent Rolls
Pumpkin Crescent Rolls
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Using a bread machine to make the dough makes this a much easier and faster way to have delicious, fluffy crescent rolls. This recipes makes a lot and the leftovers freeze well.
Servings
24 rolls
Servings
24 rolls
Pumpkin Crescent Rolls
Pumpkin Crescent Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Using a bread machine to make the dough makes this a much easier and faster way to have delicious, fluffy crescent rolls. This recipes makes a lot and the leftovers freeze well.
Servings
24 rolls
Servings
24 rolls
Ingredients
  • 1 1/2 cups canned pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/2 cup warm water
  • 2 Tbsp sugar
  • 3 Tbsp butter softened, cut into pieces
  • 2 large eggs
  • 1/2 tsp salt
  • 5 1/2 cups white whole wheat flour
  • 1 package instant active dry yeast
  • 2 Tbsp butter melted
Servings: rolls
Units:
Instructions
  1. Put all of the ingredients (pumpkin through yeast; save the melted butter for later) in the order listed in a 2-pound bread machine. Run the dough cycle.
  2. Punch down the dough and place on a lightly floured work surface. Divide the dough in half and then roll out each in a 12 inch circle. Brush each with 1 tablespoon of melted butter (or olive oil if you prefer). Then cut into 12 wedges.
  3. Roll up each wedge, starting from the larger end to the tip. Pinch at the end to seal. Place on a greased baking sheet. Cover with a clean dish towel and allow to rise in a warm spot for about 30 minutes. Bake at 375 degrees for about 12 minutes or until beginning to brown.
Recipe Notes

Nutrition Facts
Pumpkin Crescent Rolls
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 45mg 2%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 2g
Protein 5g 10%
Vitamin A 40%
Vitamin C 0%
Calcium 0%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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