To-Die-For Pumpkin Crescent Rolls with Pumpkin Spice Butter

People. I am telling you, beware of baking these rolls. You will lose all self control and gorge yourself on them. I know I did. It was sad really... :)

They were truly heavenly, and I thank Better Homes and Gardens for providing this naughty roll recipe to me. Mmmm. I made up the Pumpkin Spice Butter spread to top it off. It was just what the doctor ordered. Now, someone hide the rest of these rolls so that I can maintain some semblance of figure! Oh, what the heck, I am pregnant anyway....

Lets get down to business and bake these babies!

Ingredients for rolls:

5 1/2 to 6 cups of all-purpose flour

1 package (or tablespoon) active dry yeast

1 cup canned pumpkin

1 cup water

1/2 cup nonfat dry milk powder

6 tablespoons butter

1/3 cup packed brown sugar

2 tablespoons honey

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs

1 cup whole wheat flour (freshly ground if possible)

Prepared honey butter

2 tablespoons melted butter

Ingredients for honey butter:

1/2 cup softened butter

4 tablespoons honey

Ingredients for pumpkin spice butter spread:

8 tablespoons softened butter

2 tablespoons honey

4 heaping tablespoons canned pumpkin

1/8 teaspoon cloves

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

*optional: 1 heaping tablespoon brown sugar. (if added, beat for longer so that the sugar can dissolve some.)

Directions:

In a large mixing bowl stir together 2 cups of the all-purpose flour and the yeast; set aside.

In a medium saucepan heat and stir pumpkin, the water, milk powder, the 6 tablespoons butter, the brown sugar, honey, salt, and cinnamon over medium heat until warm (120°F to 130°F) and butter just melts. 

Add pumpkin mixture and eggs to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.

**If you have a Bosch Mixer, I chose to use that to mix the dough. I feel it is much more efficient, and saves you from doing the heavy lifting..  ;)

*Alternate method: In your Bosch, add pumpkin mixture, eggs and flour mixture. Mix until melded together, scraping sides. Mix on low for three minutes. Add the whole wheat flour (freshly milled if possible) and slowly add the remaining flour. Turn up the speed to level two once the motor bears down. Do not over flour your dough. It should be soft and ever so slightly sticky. Continue to mix dough for an additional 5 minutes once you have the correct consistency.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide into thirds. Cover dough; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets or line them with parchment paper; set aside.

On the lightly floured surface, roll each dough portion into a 12-inch circle. Spread with Honey Butter. 

**I doubled the honey butter quantity in this recipe. The original recipe only called for half of what I have listed, but I felt it wasn't enough.

Cut each dough circle into 12 wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point sides down, 2 to 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

Honey Butter: In a small mixing bowl beat 1/2 cup softened butter and 4 tablespoons honey with an electric mixer on low speed until light and fluffy.

These rolls are so easy to prepare, even my three year old can do it! What a fun baking partner, no?

She had "pajama day" at preschool today, and we just decided to make a day of it! Why not right?

Pajamas and Baking, they go together quite nicely I say!

Preheat oven to 375°F. Uncover and bake rolls, 1 or 2 sheets at a time, about 15 minutes or until golden, rotating baking sheets halfway through baking if necessary. (Cover and chill remaining baking sheet[s] until ready to bake.) Brush tops of rolls with melted butter. Serve warm.

To Make Ahead: Shape rolls as directed in Step 5. Cover with plastic wrap and chill for 2 to 24 hours. Uncover and bake as directed.

Mix together Pumpkin Spice Butter to top the warm rolls. You will die it is so scrumptious!!! 

Enjoy!

The Pumpkin Spice Butter added just the right amount of zing to these rolls. It really brought out the delicate pumpkin flavor. Love it!

These rolls go great with any soup really, but I served mine with a Minestrone Soup with veggies! It was really great. Good luck in your cooking adventures! Let me know how you enjoyed these rolls if you decide to take the plunge into Pumpkin Crescent Roll heaven!

 Well, you did it! 

Loosen your pant buttons, and revel in the joy of your creation. 

Mmmm. Happy fall to us all!