Pumpkin Crescent Rolls
Guest post from Brigette Shevy
I absolutely love baking. I am constantly experimenting in the kitchen with my two favorite things to make – breads and desserts. I try new recipes on a weekly basis, and I rarely make the same thing twice.
My point in mentioning this? Well, I’m about to make an epic statement: I have made these pumpkin rolls again and again. And again. They’re that good, folks! When it comes to homemade rolls, it doesn’t get much better than these.
You can’t taste the pumpkin in these at all, but the pumpkin is there for a reason. It makes these rolls tender, soft and absolutely delicious (all while boosting your daily vitamin A intake!).
The finished rolls are a beautiful golden fall color – although the color varies depending on what kind of pumpkin you are using (in the pictures below, I used homemade pumpkin puree, so my rolls are lighter than they will be if you use canned pumpkin – but either is fabulous!).
These rolls freeze well, reheat well, and I’ve had great success with them still being nice and soft after several days. They are the perfect accompaniment for soups and stews, which my family eats a lot of during the fall and winter.
We love these plain or slathered with butter and honey – and we even cut them in half and use them as sandwich bread (for any sandwich filling that works well on soft, light bread).
Pumpkin Crescent Rolls
Makes 20-24 rolls
- 1 ½ cups pumpkin puree (canned or homemade), slightly warmed
- ½ cup warm water
- 4 T sugar
- 3 T softened butter, cut into pieces
- 2 eggs
- 1 t salt
- 4 cups all-purpose flour*
- 1 ½ cups whole wheat flour (or use additional all-purpose flour)
- 1 package instant active dry yeast
- 3-4 additional T softened/melted butter, divided
*Depending on the kind of pumpkin you use, you may need a little more flour than this. Start with this amount, and check your bread machine after the initial mixing (most bread machines “beep” at the end of this time), adding more flour if necessary.
In a 2-lb bread machine, add all ingredients in the order listed (except additional butter), or in the order recommended by your specific bread machine. Run the short dough cycle.
On a lightly floured surface, divide dough into 2 pieces. Roll each into a 12-inch circle. Brush with 2-3 tablespoons additional butter. Cut each circle into 10-12 wedges.
Starting at long end, roll each wedge to the tip of the dough and pinch to seal. Place on greased cookie sheets and let rise in a warm place for 30 minutes.
Bake at 375 for 12 minutes, or until starting to brown. Brush with remaining melted butter.
I can almost guarantee these rolls will be a new favorite food at your dinner table too!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
Other posts in the A Week of Pumpkin Recipes series
- Coming next week... Pumpkin, Pumpkin, Pumpkin!
- Pumpkin Pie Oatmeal
- Gluten-Free, Dairy-Free Pumpkin Pecan Chocolate Chip Muffins
- Homemade Pumpkin Spice Latte
- 4 Pumpkin Recipes You Should Try
- Pumpkin Crescent Rolls
- 7-Layer Pumpkin Magic Bars
- Homemade Pumpkin Pie Frappe
- Pumpkin Chocolate Chip Cookies
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