Pumpkin-Filled Crescent Rolls Recipe

By pattie_d

Can use other fillings, I.e. Cranberries, mushrooms, etc.

Ingredients

• FILLING:
• 4 teaspoons active dry yeast
• 1/4 cup warm 2% milk (110° to 115°)
• 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
• 2 teaspoons grated lemon peel
• 3/4 cup canned pumpkin
• 1/3 cup sugar
• 1-1/2 teaspoons pumpkin pie spice

Details

Servings 36
Adapted from tasteofhome.com

Preparation

Step 1

Directions

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-in. 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 point side down 2 in. 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. Yield: 3 dozen.