Pumpkin Crescents – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

1 pkg. active dry yeast

1 c. warm water

1 c. canned pumpkin

½ c. shortening

1/3 c. sugar

1 egg

1 ½ tsp. salt

5 to 6 cups all-purpose flour

Margarine or butter softened

Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening , sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched).

Punch downdough; divide into 3 equal parts. Roll each part into 12”  circle on floured surface. Spread with margarine, cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30 to 45 minutes. Heat oven to 400 degrees. Bake until golden brown, 15-20 minutes. 3 dozen rolls.