PUMPKIN-FILLED CRESCENT ROLLS
This is an Old World recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. -Gary Wanosky, North Ridgeville, Ohio
Provided by Taste of Home
Time 55m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 156 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 106mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CRESCENT ROLLS
A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider. Recipe courtesy of a CooksRecipes e-mail I received.
Provided by Stacky5
Categories Breads
Time 30m
Yield 32 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
- Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
- Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
- Store leftovers covered at room temperature.
Nutrition Facts : Calories 193.7, Fat 7.8, SaturatedFat 2.9, Cholesterol 26.2, Sodium 191.5, Carbohydrate 26.9, Fiber 1.7, Sugar 11.4, Protein 4.7
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