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 kitchen counter and thaw for several hours. I like to warm them in the microwave before serving. For my microwave, I place all the rolls on a large plate and microwave 30 to 45 seconds to warm them.
You can also follow Betty's tip for make ahead rolls: prepare the rolls up to 12 hours ahead, then cover and refrigerate. About 1 1/2 hours before serving, remove the rolls to a warm place to rise until double in size. Bake at 400 degrees F for 9 to 11 minutes or until golden brown.
For high altitude (3500-6500 ft.): bake 15 to 17 minutes.
Preparation time is 25 minutes. Total time is 2 hours and 40 minutes.
Click here for a printable version of this recipe.
3 1/2 to 4 cups all-purpose flour
1 package regular active dry yeast
1/4 cup packed brown sugar
1 teaspoon salt
3 teaspoons pumpkin pie spice
3/4 cup water
1/2 cup canned pumpkin (not pumpkin pie mix)
4 tablespoons butter, softened
Shortening or oil for greasing
In a large bowl, mix 1 cup of the flour, yeast, brown sugar, salt and pumpkin pie spice; set aside. In a 1-quart saucepan, heat the water, pumpkin, and 3 tablespoons of the butter over medium heat to 120 degrees F to 130 degrees, stirring occasionally. Add the pumpkin mixture and egg to flour mixture. Beat with the electric mixer on medium speed for 3 minutes, scraping the bowl occasionally. By hand, stir in just enough of the remaining 2 1/2 to 3 cups of flour to make a soft dough that leaves the sides of the bowl. Place the dough on a floured surface. Knead 3 to 5 minutes or until the dough is smooth and springy.
Place the dough in a large bowl greased with shortening (or oil), turning dough to grease all sides. Cover and let rise in a warm place about 1 hour or until double in size. Place the dough on a lightly floured surface. Knead a few times. Shape dough into a ball, then flatten. Roll into a 15-inch circle. Spread with the remaining 1 tablespoon of butter. Cut into 16 wedges. Roll up each wedge, starting at the wide end. On an ungreased cookie sheet, place the rolls with points underneath and curve slightly. Cover and let rise in a warm place 20 to 30 minutes or until double in size. Heat the oven to 400 degrees. Bake uncovered 12 to 15 minutes or until golden brown. Serve warm. Makes 16 rolls.
(edited by Anna Weicht)