When it comes to Fall Side, the main ingredient has to be pumpkin. And a perfect way to use pumpkin is to match it up with home-made crescent rolls, served with an easy to make honey dip. Here is a great recipe to do just that. However, if you are in a rush, don’t hesitate to use refrigerated crescent roll dough from the store.
Fall Side: Pumpkin Crescent Rolls
Image via: BHG
5 cups all-purpose flour and a little more
1 package dry yeast
1 cup canned pumpkin
1 cup water
1/2 cups nonfar dry milk powder
6 tbsp melted butter
1/3 cup packed brown sugar
2 tbsp honey
1 tsp salt
½ tsp ground cinnamon
1/4 ground nutmeg
1 cup whole wheat flour
2 tbsp melted butter
Image via: Recipe.com
- Take a large mixing bowl and add the yeast and about 2 cups of the all-purpose flour. Let it sit aside.
- To prepare the dough you will need a medium saucepan. Add the pumpkin, water, milk powder, butter, sugar, honey, salt, nutmeg and cinnamon and stir everything together over medium heat. Do so until the mixture gets warm and the butter just begins to melt. Take the mixture and add it to the flour. Add the eggs and beat the whole mixture with an electric mixture using low speed for half a minute. Switch to high speed and beat for another 3-4 minutes. Now take a wooden spoon or a spatula and add the wheat flour and as much remaining all-purpose flour possible.
- To work the dough, flour a surface. Knead the dough and add flour if needed to have soft dough that is smooth and elastic, for about 5 minutes. Make a ball out of the dough and place it into a lightly greased bowl. Turn the ball so it becomes greased. Cover it and let it rise until it has doubled its size. Make sure the dough is in a warm room. This should not take more than one hour. After that, punch the dough down and divide into thirds. Cover and let it rest for about 10 minutes. In this time, you can use parchment paper to prepare 3 baking sheets.
- Again on a lightly floured surface, roll out each dough ball in order to form a 12-inch circle. Spread some honey butter over it and cut each circle into 12 wedges. Now it’s time to make the rolls. Just start at the wide end of a wedge and roll it loosely towards the pointy end. Do the same with the rest of the wedges. Place each one with its point side down onto the baking sheets. Make sure to keep them apart from each other, allowing about 2 – 3 inches of space between them, since they will rise. After you have prepared all wedges, cover them and let them rise again for about 30 minutes, again in a warm place.
- Finally, it’s time to bake them! Preheat your oven to about 375 degrees F and uncover the rolls. Bake them one sheet at a time for about 15 minutes, until they get a nice golden color.
- As soon as they are out of the oven, brush them with a little melted butter to add flavor and serve while they are warm.
This Pumpkin Crescent Rolls recipe is perfect to serve as a side for a Fall meal, Fall brunch or even as a Fall Snack at any time of the day. You can make them ahead, just chill them for up to 24 hours before baking. Add some chocolate chips to the filling or sprinkle them with a little sugar for an easy dessert. Together with good company or alone, this recipe is sure to make your day just a little bit yummier.
For more Thanksgiving recipes on Stagetecture, click here.