A traditional treat during the Easter season, these rolls are easy to prepare and yummy to eat. Hot crossed buns are traditionally filled with raisins or currants, just as these are. They are wonderfully spiced and have a subtle sweetness. These buns perfectly pair with coffee or a strong tea. They are very filling too - perfect for breakfast! This wonderful recipe comes from King Arthur Flour and makes a lovely soft roll that will have you coming back for more.
If you do not have a heavy duty mixer, you can prepare the dough by hand. When the fruit is cool, mix all of the dough ingredients along with the fruit and any liquid not absorbed. Turn the dough out to a lightly floured surface. Knead the dough for about seven minutes and then continue on according to directions.
For a more tender roll, after you let the dough rise (for 1 hour), punch the dough down and let rise for another 40 minutes. Continue on according to directions.
A big part of the Thanksgiving meal is dinner rolls. These crescents are great as they are easy to do, and you can make them ahead of the event. They are also pumpkin and very festive! You can make these rolls a month in advance and freeze. It saves a lot of time during the holidays, and you get homemade rolls rather than store-bought with your meal.
These pumpkin dinner crescents are absolutely fantastic! Whenever I serve these to guests, they cannot say enough good things about them. I got this wonderful recipe from the 2004 edition of the Betty Crocker: Holiday publication. They are fun to make, and if you have never made homemade crescent rolls I encourage you to give these a try! You will love the results.
As mentioned in the intro, you can prepare and bake these rolls in advance. Place completely cooled rolls in gallon-sized freezer bags and freeze up to a month. When ready to serve, place the roll filled freezer bags on the kitch...