Tuesday, October 11, 2011

Pumpkin Filled Crescent Rolls

This were fabulous bites of delicious pumpkin rolled into a warm flaky crescent roll. They were great fresh out of the oven and still pretty tasty after a couple of hours of girl talk!! Definitely a must try for the fall season!! To make this recipe a little easier on myself, I cut out the homemade crescent rolls and just bought 3 cans of crescent rolls from the store. They still tasted great and I could concentrate on making some other fabulous creations!

Pumpkin Filled Crescent Rolls
(recipe found in Taste of Home)

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110-115 degrees)
4 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup (8 ounces) sour cream
4 egg yolks
1 teaspoons grated lemon peel

3/4 cup canned pumpkin
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice

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 peel 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, about 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 inch circle; cut each circle into 12 wedges.

Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place into side down 2 inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes. Bake at 350 for 13-18 minutes or until golden brown. Remove from pans to wire racks.

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